Diners are drawn by the warm welcome, the buzzy vibe, the appetising menu written on a large blackboard and, above all, by the tasty, well-crafted cuisine of chef Jérôme Bonnet. His cooking is clearly influenced by the classics of pedigree bistro fare: terrine of poultry livers in cognac, hanger steak with caramelised shallots, veal kidneys in whole-grain mustard sauce, or baked apples in cider vinegar with a hay-flavoured ganache. A real favourite, and the ideal place to hang out with friends!