Flowers and colours abound in this spruce-looking bistro, both in the decor (floral wallpaper, varnished porcelain knick-knacks) and on the plate: tuna tartare, pumpkin seeds, grilled butternut condiment, anchovies with green pepper; roast fillet of sea bass, panisse (chickpea fries), saffron, fennel. This cuisine in tune with the zeitgeist is delivered by a professional couple – themselves the offspring of restaurant owners – who work in tandem. French classics that are the winegrowers' favourites and cuts of meat to share are also present and correct.