BONHEUR D'OCCASION

Part café, part restaurant, part bar, this place retains its charm every hour of the day. A new generation of chefs is shaking up classic menu codes in both form and substance. Small dishes to share (cucumber-strawberry ceviche) or larger dishes like the famous guinea fowl served in its own juices, which quickly made its reputation. The place is very cosy, and the large terrace decorated with lanterns is not without reason. Quality on the plate and in the glass at a very reasonable price. A real favorite.