It is also a good place for a breakfast meeting or a drink. Start with a filling salad of pistachio-laced saucisse de Lyon accompanied by yellow ratte potatoes, or a frothy lentil cream soup. As dessert is included, we recommend attacking a giant tarte fine aux pommes, or an equally lavish strawberry concoction. A holiday in itself. There is finesse evident in everything at this restaurant from a gracious welcome, to crisp friendly service, to chef Thierry Colas' excellent execution of subtly modernised brasserie fare.
Snails arrive plump, juicy and coated with a herb butter.
If the vichyssoise pushes the limit on salt, its silky texture and lightly poached mussels win you over. The classic navarin d'agneau was meltingly tender. Desserts include astonishingly good caramelised mirabelle plums with vanilla ice cream in a sweet pastry tulipe . Open 11am-1am daily. V. Best leave plenty of time before your train, and settle down to a glass of the excellent sangria prepared behind the bar, before getting your nose into a huge platter of c houcroute garnie .