You’ll have a lovely time at this eatery in the Prairie-au-Duc neighbourhood, where the chef crafts simple and straightforward dishes just like grandma used to make, all in a pleasant atmosphere and red and black décor. Croustillant (crispy dumpling) of farm-fresh tomme (cheese) and onions; salmon steak and squid ink risotto, purée of yams, vegetable clafoutis; chocolate soufflé. Carefully selected wines, attentive service, and modest prices.
Œuf cocotte (baked egg) à la forestière.
Thai-style filet of hake, bulgur with vegetables, slow-cooked spinach and Swiss chard.
Apple-pear crumble, salted butter caramel.