At this chic brasserie in the Hotel Burdigala, particular care has gone into the decor, which plumps for a slightly old-fashioned feel: oak parquet flooring, banquettes and armchairs, black tables and a pale wood console covered with black marble. The chef does an authentic job of cooking up an absolute storm here, with dishes inspired by tradition (veal blanquette, braised chuck, stuffed cabbage) – punctuated by contemporary touches and accompanied by irresistible sauces. And the patisserie doesn't disappoint, with desserts such as biscuit sablé, strawberries, fromage blanc and lime, herb sorbet.