A well-deserved success for this bistro in the center of town. The cuisine is contemporary, simple and artisanal, with fresh, preferably local, produce in a welcoming setting, and recipes that are both modern and traditional: cassolette of snails and morteau with Savagnin sauce, Basque-style calamari daube with chorizo polenta and Espelette pepper sheep's tomme, lamb mouse glazed with local Baboon beer wort. Fairly reasonable prices, well-stocked regional cellar.