The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.
Outside dining available
Private dining room
This small restaurant in an old building with exposed brick and pebble walls offers diners two options: excellent value for money at lunchtime and more elaborate dishes in the evening. The chef enjoys adding a modern spin to classical recipes with a fondness for produce from southwest France. High quality ingredients, such as line-caught red tuna from Sète. Attentive service.
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