This restaurant taken over by Marc Favier embodies the spirit of a convivial wine bar, with its counter and tables conducive to sharing. The "picorages" (the term coined by the chef for his dishes) evolve according to the chef's inspiration and the names alone will make your mouth water: veal sweetbread fricassee with button mushrooms and vin jaune; kabocha gnocchi, Vieille Mimolette cheese and curry; brioche perdu, salted butter caramel and cream. Cooked with top-notch ingredients, the comforting and generous dishes are mostly inspired by traditional fare. The already extensive wine list is constantly being expanded.