This rustic-style auberge is a fitting embassy for the hearty fare of central France. An order of cured ham comes as two hefty, plate-filling slices, and the salad bowl is chock-full of green lentils cooked in goose fat, studded with bacon and shallots. The rôti d'agneau arrives as a pot of melting chunks of lamb in a rich, meaty sauce with a helping of tender white beans. Dishes arrive with the flagship aligot, the creamy, elastic mash-and-cheese concoction. Among the regional wines (Chanturgue, Boudes, Madargues), the fruity AOC Marcillac makes a worthy partner.
This restaurant serves one of Time Out's 50 best dishes in Paris. Click here to see the full list.