A very small place of about a dozen tables and most for two. The young chef, Benoit Gauthier, peeks out of the tiny kitchen’s window often to keep an eye on the packed dining room. It’s a chalkboard menu and the staff while not as fluent in English as many are very friendly and communication happens. It is simple but great food. The tastes are fresh and full. Small items like just having great greens in the salad make the place seem that much better and it is obviously a hit with the locals.
The eggs and truffles were quite good but the foie gras and figs was the standout to me. We ordered their grilled beef for two which came with salad. We did get fries with our steak but the waiter forgot to bring them and we devoured them before I got to get a picture, but trust me, they were just fine. I saw the pork chop and it looked to be scrumptious – it will be on my order next time. The dessert was a wonderful combination of meringue, cream and chestnut paste, which is only offered in the winter months, but I can easily see why it is their most popular offering.