The roots of this bistro go back to the family history of the proprietors, a young couple: on one side of the family, a butcher's shop specialising in choice meats (especially milk-fed veal from the Limousin) and on the other, chickens and orchards. The chef, former second in command at L'Esquisse, knows all about good produce, as his dishes show: slow-cooked egg, crozets pasta, brezain cheese; onglet de veau (veal steak), polenta, grilled leek, garlic condiment.