Delightfully slow-cooked dishes that follow the whims of the seasons and whatever tickles the chef’s fancy, arrive at your table in cast-iron casserole pots. Cold pea soup with feta and smoked duck breast; filet of bass with a leek, mushroom, and ginger bouillon. “A well-stocked wine rack (changes regularly), many of which can be taken home, and advice generously lavished upon customers by an eloquent sommelier,” so the customers say. Quiet outdoor terrace on a pedestrian-only street overlooking Église Saint-Nicolas.
Cocotte of whelks, lentils and mushrooms in beurre blanc.
Slow-cooked piglet with clams, potatoes and cilantro.
Creamy rice pudding, salted butter caramel, pecan nougatine.