The glass front of this restaurant is hung with curtains to shield diners from prying eyes. The typical bistro-style decor is the result of a recent makeover, complete with long velvet-upholstered banquettes, red walls and tightly packed tables decked with white tablecloths. In keeping with the interior, chef Sylvain Sendra (Fleur de Pavé) serves up the great bistro classics: Lucullus artichoke hearts, pâté en croûte, fillet of beef with a peppercorn sauce (cooked to perfection), or veal sweetbreads with potato purée… not to mention the exquisite crème caramel. The top-notch ingredients are prepared very skilfully, and generosity is the order of the day.