The restaurant is now more lively, with a wine bar offering a wide range of wines and platters. Maxime Vaillant energetically manages the business, and his bistro menu is a real crowd-pleaser, with a crisp tomato-burrata-poppy seed tart with basil pesto, Ibaïama pak choï pig ravioli with Thai broth, and a generous chocolate-hazelnut and fleur de sel dessert. Good choice of local wines and beers, and efficient entertainment from Monique in the dining room.