After Le Saint Eutrope, here's a second convivial restaurant where diners come to feast on down-to-earth fare such as pâté en croûte, vol-au-vent or pork filet mignon with a mustard sauce – served with a good selection of natural wines. The chef-patron, the son of a baker, changed course to become a chef. His succinct menu with clear headings is a veritable ode to family and humble cuisine. The simple bistro decor is a touch vintage, with antiques and mismatched furniture. Friendly and festive atmosphere.