The former Bouillon 47 has upgraded itself into a table de bon ton, retaining its principles of generous plates with well-chosen products, but developing a quality of finish and well-thought-out combinations that go beyond the bistro repertoire: gravlax of trout with black radish bear garlic cream and pink radish pickles, roast skrei with braised endive and comté cheese, chimichurri and almonds, confit ribs with Anna apples and sherry condiment. Good choice of classic desserts, cellar also fairly standard with a small selection by the glass (Crochet's sancerre at €13).