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.
It is tiny, with only two tables, so most of its business consists of carryouts. Customers wait in line for soups produced in small batches. This means some of the half-dozen or so soups my be temporarily unavailable. I settled for a fine curried cauliflower garnished with bits of crisp bacon. A few sandwiches are also served.