The chef’s dedication to strong relationships with producers comes from his ingredients. He works with irregular crops, underused fish and, depending on timing, imported meats. There is an extensive selection of bistro items like ratatouille and bouillabaisse. A full line-up of à la carte offerings and generous portions show the restaurant’s true essence. Pork is prepared as charcuterie, simmered in red wine, or rolled in herbed breadcrumbs and grilled, to bring out the character of each cut.