Blue velours banquette seating, old-school bistro tables, hand-picked producers (Galician pink veal, Clavisy Farm lamb): the tried-and-tested formula hits the spot, eg scallops from the Bay of Morlaix, cabbage medley, candied lemon. The lunchtime set menu provides two options for every course. A sister restaurant in the 5th arrondissement serves tapas in the evening and brunch at the weekend… enough to bring a smile to anyone's face!