Here in the Musicians' Quarter, Australian chef Christopher Edwards, who hails from Paris, devises a short menu that makes no bones about sticking strictly to market produce: autumn terrine with figs, tripe stew Niçoise-style, Perugina sausages and Sardinian fregola. These are hearty, unpretentious dishes, served in a simple setting by Charlotte (his partner), who cordially manages the dining room and handles the well-chosen selection of natural wines. Lunch is very affordable, dinner more ambitious but still reasonably priced.