The card

Short menu, long cooking.

Everything below is cooked in this room, on six burners and one charcoal grill. Prices in euros; the card changes every Thursday.

To start

Bread and salted butter come first — no need to order them.

To follow

Braises come to the table in the pot they cooked in.

To finish

The tatin takes twenty minutes — order it with your mains.

To drink

The cellar leans French; the taps are from town.

We cook around allergies happily — tell us when you book. Anything on the card can come smaller for children.

Seen enough?

It tastes better than it reads.

The card is short on purpose: every dish gets a burner and our full attention. Come and argue about which braise is best.