A good, gourmet neighborhood bistro, with sincere, traditional cuisine, which has moved with the times with fish and chips, but remains firmly rooted in its fundamentals: herring with apples in oil, egg meurette, marrow bone, frisée with bacon, tartar, andouillette, pork cheek in cider, veal onglet à la normande. Generous plates, right down to the crème caramel, washed down with estate wines.
Chef
