In a modern bistro decor, the young chef-patron concocts neat and flavoursome cuisine that is in tune with modern tastes; his presentations are original and elegant, for example the venison pâté with foie gras en croûte, the calf sweetbread with meunière sauce, and the savarin cake with whipped cream and citrus fruit syrup. Given the quality of the cuisine, it is hardly surprising that the restaurant is frequently fully booked.