The building appears severe from the outside but is truly warm inside. Maybe the lights and the tablecloths have something to do with; it looks all dressed up for Sunday. Mark you, with Bruno Hernandez it's a little bit Sunday every day. This young old man passed through Da Silva, Loubet, Royer and Charial and picked up the magic formula for setting up a 21st century restaurant: the quality price report. Despite the rough economic situation in the world and many food making cheats who are all out to disappoint their customers, there appears to be people who (still) enjoy going out for a meal. A place must remain attractive and it certainly is here as the work is constant and regular! 15 € on a weekday lunchtime, 25 € for the menu-carte (except a few dishes which require a supplement) and 35 € for the menu of the moment. The cooking is mastered and well seasoned. Cuisine if you like. In any case, everything about the place seems to conspire to prove it. According to Mauricette, the one who is as blind as a mole without her coke bottle bottom glasses stuck on the end of her enormous nose, feels that every minute here is well spent. This dish is now a legend: "ravioli maison au foie gras, écrevisses et épinards" (homemade foie gras ravioli, crayfish and spinach).

She adores the devilishly smooth sauce! 15,5/20! The "cassolette de fruits de mer aux blancs de poireaux et son huile verte" (seafood with leeks and green oil) is a fine association of sea and land products, 15/20. We need not hold back to applaud here! The "daurade farcie à la mousseline de poissons" (dorade with creamy fish stuffing) is a masterpiece. It is whole, has been opened down the back and boned. The stuffing is simple and not fiddled. The lady with the green hat gives out 15,5/20 for her fish with her fat but bony finger! The "tournedos façon Rossini du Vatel" (steak with foie gras on top) is a recipe which is so often humiliated by many chefs. This one is just right for 15,5/20. We conclude with an academic "fondant au chocolat du Vatel" (sticky chocolate cake) and a "délice glacé" (iced delight) which isn't, academic. I've never seen it elsewhere. Meringue, chestnut cream, vanilla ice-cream and whipped cream. The whipped cream is homemade too my dear friends! 15/20 for both. The attendance is capable all the way through. This is one of the area's rare addresses to deserve customers' blessings. And it's not the attentive and serious service that will change that because it definitely contributes to this restaurant's success!