In just a few years, this Forge has established itself as one of the leaders on the street, with its own personality and professionalism. The setting is that of a well-kept bistro, with a cuisine that assumes its ambitions, both in terms of recipes and in terms of combinations and presentation: the pretty chicken liver cake with ivory sauce, the filet of Charolais beef with mustard bran and sand carrot, before a light and interesting dessert of saffron honey and citrus fruit. A good menu at €46, including a number of dishes from the à la carte menu.