Ratatouille, cassoulet, beef cheek simmered in red wine: familiar regional fare covers the blackboard menu. Special attention is paid to Tokushima pork, which stars in numerous menu entries. Taking pride in the ingredients’ flavours, the chef shares a passion in common with the producers he relies on. A full range of pork cuisine is available, including cutlets and charcuterie. Ingredients are lightly salted to bring out their flavour, and portions are generous. The traditions of French food culture on full display.