The decoration here was the latest thing-in 1930. You could not ask for a pleasanter patronne or a better, cheaper, market fresh lunch menu (cuisine du march). The wine list is informative-and complete with maps-but you can also just ask for a recommendation. A la carte takes over in the evenings: try starting with a fricassie de pleurotes et pancetta rotie or terrine de carnard sauvage et figues followed by a garlicky gigot sept heure or blanquette de lotte minute et croustillant d'oignons caramelises. A popular dish is tarte au sardine, marinated with cucumber and dill. Dessert could be a simple baked apple with honey, or something fancier such as tiramisu la menthe poivrie. The three-course lunch menu is one of the best for value on the left bank.

Nearest metro: Vavin