Chef Émile Cotte has opened a sibling of his Parisian establishment. In a modern bistro setting illuminated by large picture windows and divided into several areas, including a table d'hôte, the chef crafts food that he himself loves: generous bistro classics with a modern twist and a focus on simplicity and indulgence, cf. duck’s leg flanked by braised green cabbage and smoked garlic sausage. Dishes often pay tribute to Limousin, where the chef was born. His tempting lineup includes pâté en croûte, vol-au-vent, sweetbread, guanaja chocolate choux.