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Wine bars
You have to venture to the end of the Rue des Hauts-Pavés to come across this charming micro bistro. It’s run by Nicolas Chabot, who you’ll find behind the stove, and his partner Audrey, who provides warm, friendly service front of house. As for the food, the experienced chef offers vibrant, punchy market-fresh cuisine, which changes every day according to his desires and the local produce he sources. Drinks are taken seriously here, too, as you can see from the counter made from wine cases. Small shaded courtyard at the rear. Booking recommended.
Leeks in vinaigrette, mousseline sauce and trout roe
Home-made cordon bleu with Bayonne ham and local tomme cheese, barley risotto and seasonal vegetables
Warm praline chocolate emulsion on a scoop of vanilla ice cream, with rice flour crumble