Housed in a converted bank, this restaurant has preserved some attractive features from its previous incarnation (tiled floor and superb woodwork). But gone are the safes of old, replaced by a wine cellar and pantry, and where the cash counter was is now a bar. The menu of French-Quebecois cuisine comprises classics alongside more modern dishes—the blood pudding is excellent and the tender roast veal with potatoes Sarladaises is a treat for the taste buds. Remember to book on the weekend, as the place is very popular with regulars.