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As at home, it's the formula of this restaurant that sits in a sober and chic room, all along, lined with a wall of slate and apparent stones. A beautiful area where one appreciates the carnée kitchen, charpentée well from the Midi, Southwest, Mediterranean: fatty livers of whole semi-baked whole duck, stuffed according to market (to figs, olives, cognac…) cassoulet Toulouse, pick of macaroni in fresh foie gras, rib grilled (350 g), plate of gambas and Saint-Jacques odawara to saffron, toats toats and candied shallots. Copious formulas that change every two months. All with regional wines offered at reasonable rates. A few steps from the bullring, this house is worth eating in the city. Beautiful vaulted room in the basement for group meals.
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