The chef at Pim'Pi serves good bistro cuisine that is modern and well thought out, generous but never sits heavily on the stomach. Regulars flock to the restaurant, particularly for the lunch menu (known as the "cocotte de la semaine"), which is really good value for money and changes every week. Pressed sardine fillet, potato and pig's trotter; navarin of pig's cheeks with seasonal vegetables; praline millefeuille and rhubarb confit with a strawberry jus. Add to that a really convivial atmosphere, and it is difficult to resist the urge to grab a table!