"Cuisine au beurre" on the façade lets you know what to expect – butter is central to the recipes); "chou farci" reveals the house speciality: generously portioned, packed with a soft, light and fragrant farce, wrapped in a delicate green cabbage leaf. The interior is also done out in a bistro vein: mosaic and hardwood floors, exposed stone and brick walls, white tablecloths and light wood chairs. The confident cuisine focuses on the essentials, with leek vinaigrette, egg mayonnaise or green asparagus with mousseline sauce. Meat lovers are spoiled for choice: breaded veal sweetbreads "meunière", onglet steak with Bleu de Bresse cheese, boudin noir. And those with a sweet tooth are catered for with chocolate mousse, hazelnut and caramel riz au lait.