Simplicity is a central tenet of this former roadside eatery transformed into a bistro by chef Olivier Foulon, assisted on the restaurant floor by his wife Amandine and a team of efficient, smiling servers. Though classic, the menu – pâté en croûte, monkfish à l'armoricaine and riz au lait – changes daily to cater to a large clientele of lunchtime regulars.