A fabulous bistro repertoire of tried-and-true classics: think herring fillets, potatoes in oil; œufs mimosa (devilled eggs); scallops roasted in butter; veal blanquette; profiteroles, vanilla ice cream and chocolate gianduja. The menu is devised by David Bottreau in the spirit of Christian Constant, his long-time associate and mentor. Generous, flavoursome cuisine in a typical Parisian bistro atmosphere, where diners tuck in cheek to jowl at small tables laid out next to each other.