A bistro by a chef who apprenticed in Alsace. For appetisers, he showcases his skills with choucroute of salt-pickled fermented cabbage, confit of foie gras and charcuterie of ham and sausages. His main dishes are prepared with no less care: items such as beef simmered in red wine and pâté grilled in a pastry shell have their flavours drawn out over time. Hearty portions ensure a full stomach.