The roots of this bistro are connected with the family history of the young couple who own it: on one side of the family, a butcher's shop specialising in choice meats (especially milk-fed veal from Limousin) and on the other, chickens and orchards. The chef, previously sous-chef at L'Esquisse, knows all about good ingredients: shallot tarte Tatin, Greek yoghurt; quasi de veau, medley of mushrooms. Friendly front-of-house team.