This large bistro with wide picture windows has a generously proportioned counter that allows regulars to watch the kitchen team in action, rapidly turning out their dishes. The chef focuses on market cuisine rooted in classic French culinary methods. At lunchtime, the succinct and accessible menu features traditional dishes with a twist: white fish with brown butter, beef braised in red wine, game (such as venison) with a grand veneur sauce on the dinner menu. The simple, flavorful dishes are underpinned by technical precision. Friendly and attentive service adds to the inviting atmosphere.