This is the restaurant’s flagship location, offering an affordable introduction to Chef Frédéric Doucet’s talents. The bistro is already a great success, showcasing authentic regional cuisine. In a lively, convivial atmosphere, you’ll rediscover Burgundy snails, parsley-crusted frogs’ legs with baby potatoes, the must-try aged Charolais beef ribeye with beef-fat fries, and a raspberry soufflé. Good service.
