Meals are off to a good start with a paper-wrapped loaf of crusty bread. The menu has already undergone one revision but is basically comprised of the more conservative dishes of northern France, with a few of the lustier, more southern Provencal items thrown in. Mussels often have a strong, unappealing flavor, but not these delicate beauties. It's a paper-thin flatbread topped with a black olive tapenade. Red wine vinaigrette completes this fine dish.
Entrees vary in quality.
The chargrilled, medium-rare pieces are delicious in a sauce of red wine and shallots. The beef is slightly tough but far more tender than you would normally find in France. They are tiny, rubbery and nearly flavorless. It is excellent, and that's a compliment rarely given to true French beers. Service is well-paced and professional.