It’s the kind of home cooking you’d expect in France. A tiny bistro that’s owned by a couple, with the wife running the kitchen and the husband at the bar and front of the house. There’s a blackboard menu with dishes that change daily. I always love the veal brains with lemon butter sauce, chives, and soft baby potatoes, the sardines, confit leg of lamb, and for dessert – a single red wine-poached pear.
27 June
