A Stendhalian title for this wine bar, which is above all a good Parisian bistro with a traditional repertoire on a well-stocked slate: snails, pâté en croûte, mussels stuffed with parsley, rabbit with mustard, haddock on braised cabbage, rib of beef, a whole that smells of the South-West, right down to the generous tourtière with armagnac for dessert.
Chef
