This restaurant is leisurely, cheerful and very French. What makes it stand out is how well it is done. Six snails were robust beasts well able to stand up to their butter, garlic and parsley sauce. Excellent Corsican wines available by the glass. Avoid succumbing to the help-yourself trolley of saladiers de Lyon , which incites greed but suffers from a uniformity of flavours.
Service is very friendly.
At Fernand Asseline's convivial bistro the selection of camemberts is virtually unbeatable. Pre-cheese treats included a nicely crisped duck breast paired with gratin dauphinois , and a tasty roast pigeon. Credit MC, V. Young chef Florence Mikula offers an appealingly lusty take on southern classics. The beetroot-flavoured risotto that accompanies the main dish of scallops may be tweely appropriate with its pink colour but adds nothing to the scallops. The pigeon is recommended, along with the excellent dessert of a pineapple half-filled with pineapple chunks, passion fruit and kumquats in sabayon sauce.