Here is a brasserie that resembles a real restaurant! Along with a procession of details that make an enormous difference from the food factories in the area! You won't see anyone from showbiz (well, you never know) but a load of clever locals like the bright tie wearers and the high heeled ladies who have come in as neighbours or not, to have a feast on the patio, or not. It's just that demanding Nicolas Bajard has surrounded himself with capable youngsters to run his place. As he has also abandoned the pizza ritual, he now makes his own bread. Well, if you've got an oven... Once Mauricette and I are sitting, we watch many pretty dishes go by for other people and we say to ourselves that we have to make a choice, whatever happens. The lady with the green hat lets her eye wander across the list of propositions. The influences have a sweet scent of Provence and Italy. Together like two lovers under an umbrella, we choose an "antipasti" dish with 9 full squares! King prawns, Aoste ham, peppers in oil, artichoke hearts, tomatoes stuffed with ricotta, vine leaves, octopus salad, beef carpaccio with capers, crystallised tomatoes. 14,5/20 and a special mention for the octopus salad!

A dramatic turn of events happens: "croustillant de gambas au basilic" (crisp king prawns with basil). I have to say that she gets out her lacy hanky to wipe her glasses. Four enormous marvellously cooked beasts, two domes of bulgur cooked with asparagus, glass of basil sauce to give each mouthful rhythm. Well studied and generous. An inescapable 15/20! For me: "arancini siciliens". Have you ever had it? Two balls of browned risotto rice stuffed with a delicious mixture of beef, poultry liver, cheese, onions, sage... On a bed of scrumptious tomato sauce! As a consequence and without any sort of ambiguousness: 15/20! We're full. But the chef is a pastry maker. We have to know... Fine "tarte aux pommes" (apple tart) at 14,5/20 as warm is better. And Mauricette, the diva who sings opera music like a cat, opts for a "Trianon" (also called opera), a famous dessert invented by Lenôtre that she makes her own. 15,5/20. Let me make it clear: the young chef passed through Riederer, la Villa Madie, l'hôtel du Castellet. Well done to Nicolas Bajard and his team! They had a chance to grab 3 chandeliers and didn't miss!