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The decor is detailed from floor to ceiling, from the counter to the vintage advertisements on the walls. The terrace is under the plane trees near the Corps-Saints fountain.
The menu is in praise of the tartine: large, thick slices of bread, lightly browned, welcome generous, tasty fillings, cold or hot depending on the season: fresh goat's cheese and thyme; marinated anchovy, tomato and garlic; Brie de Meaux, walnuts and acacia honey; Fourme d'Ambert and prunes; 3 cheeses and pear... with...