A revolution is afoot after 20 years of loyal service! Chef Nicolas Mouroux and his wife have daringly adopted an all-out traditional guinguette vibe with colourful chairs, wooden cable drums as tables and pretty bistro lights. In the same vein, some twenty or so deftly crafted tapas at prices that make sense are ordered one after the other during the meal. Each one is a masterclass of quality and care, illustrated by distinct flavours and sharp presentation. Examples include pig’s trotter in breadcrumbs, gribiche sauce and crumbled purple cauliflower; gravlax salmon, dill, citrus fruits; lamb kebab served in soft brioche bread. Cheerful service, great music and a deliciously nostalgic ambience.