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This bistro has quickly established a faithful following. In the modern bistro tradition, the young, northern French chef serves solid, classic food with a twist. A platter of excellent ham, sausage and terrine arrives as you study the blackboard menu,and the bread is crisp-crusted, thickly sliced sourdough. Two specialities are the potato stuffed with escargots in a camembert sauce, and a wonderfully flavoured, slightly rosé slice of veal. Desserts might include intense chocolate with rum-soaked bananas and a layered glass of mango and meringue. Wines start at €20.