The name of this contemporary restaurant with a terrace and rooftop area pays tribute to a traditional stew, a speciality of Gignac in the Hérault département, which the chef fondly remembers being made in the family home. He prepares good seasonal cuisine at prices that won't break the bank: seared red mullet, fennel, capers and olives; saddle of rabbit, garlic cream and mushroom tart; strawberry cheesecake.