In this friendly neo-bistro, there's no beating around the bush: the menu is short and to the point, the dishes are as hearty and unpretentious as they are delicious, and the wine list showcases regional production, as well as other origins. The little something that sets this place apart? The chef demonstrates genuine technical know-how, for example in his perfect mastery of cuissons, and in desserts to rival the creations of any pastry chef. The flavours of the braised Aveyron veal breast cannelloni are bold and distinct; the grilled cod loin and carrot mousseline with smooth ginger is fragrant; pistachio and clementine are brought together without a hitch. Guests receive a warm welcome and the smiling service is efficient. If there is no room at the inn, try the adjoining restaurant L'Escapade du Danton.