Here on the left bank of the Maine, the chef cooks up delicious recipes that blend tradition and the spirit of the Mediterranean: a selection of antipasti to share (or not!), black pudding with Iberian chorizo, confit veal shank with langoustine bisque... Not to be outdone, the desserts (tiramisu, pistachio and orange blossom entremets, XXL profiterole) can be enjoyed in the appealing contemporary brasserie interior or on the terrace. And the bill is very reasonable.