Blue velours banquette seating, old-school bistro tables, trusted farmers (Galician pink veal, Clavisy Farm lamb): the tried-and-tested formula hits the spot, a case in point being the Bay of Morlaix scallops, medley of cabbage, candied lemon. The lunchtime set menu provides two options for every course. A second restaurant in the 5th arrondissement serves tapas in the evening and brunch at the weekend.