This restaurant attracts a constant flow of Burgundy food fans. The decor at the 110-cover restaurant is also typical of Burgundy: exposed beams and wood panelling, and a vaulted cellar. The menu obviously comprises good, traditional fare such as snails with plenty of garlic and parsley butter, beef bourguignon, jellied ham with parsley, lamb kidneys simmered in Chablis, and poached eggs in a red wine sauce. All the dishes are prepared the traditional way using market fresh produce, and can be tucked into from Monday to Friday in the brasserie section or the restaurant. In fine weather you can sit out on the terrace under the arcades of Place des Vosges.
