"For winter, a modern dining area with wood panelling; for summer, a pretty, flower-decked patio… and all year round, simple and nicely crafted cuisine made with market ingredients – cream of cauliflower soup with pigeon, toast with offal; red mullet fillets, squash stuffed with smoked bacon and cooking juices; Suzette-style crepes with Grand Marnier. With a bit of luck, your visit will coincide with a day when the chef is making a surprise dish on the block in the middle of the dining area, before diners' eyes… a show worth seeing!" - Michelin Inspector
