Don't be intimidated by the bistrot idea. It could put a formal gourmet off. There's a relaxed although well brought up café atmosphere, the decor is contemporary punctuated with taste, there are enormous jazz paintings and welcoming padded seats. Luc and Khadija Thierry have been running this house in the town centre since 2009. The forty year old chef, who has a firm handshake and a twinkle in his eye, passed through some nice establishments. He was a close collaborator to Philippe Da Silva at Chiberta in Paris then at the Hostellerie de Gorges in Pennafort in the Var. He then spent eight years at the château de l'Estoublon: thus this man is loyal. He has the exceptional capacity to renew recipes. This ingrained hard worker uses fresh, basic, rustic products to prepare original and delicious dishes. 16,50 € for the lunchtime menu with choice on every floor. It's typically a market menu not a folklore trap for daft tourists always happy with their lot! Mauricette, who looks like a character from the 2nd empire but worse, heads straight for "rémoulade de céleri au thon" (celery and tuna fish in remoulade dressing).

It's a canteen sounding dish except that here, the celery is fresh, the dressing is homemade and the worked tuna fish quenelle has herbs in it. 14,5/20. The "soupe au chou" (cabbage soup) with other vegetables is fun, 14,5/20. The "cabillaud aux deux poireaux" (cod with two sorts of leeks) is fresh. The leek fondue is delicious on its own and isn't presented in a native style. 15/20. A meat lover, even when she's forgotten her false teeth... in the drawer, the lady with the green hat falls for a "brochette de boeuf au Saté, riz thaï" (beef kebab with Sate, Thai rice). I can't tell you how good the meat from Salers is, scented with the famous Asian spice, the Thai rice is well worked and is super. Straight faced as usual, Mauricette adds "it's Thai-ribbly good" before giving it 15/20. There's a "sacristain" (puff pastry with sugar and chocolate) in the "café gourmand" this year! Yes brothers! As well as a sticky chocolate and banana cake, and also fromage blanc with strawberry and rhubarb. 15/20. As Mauricette was expecting, her "tarte tatin" (upside down apple tart) is wonderful and is academically served with fresh cream. 15/20. Lively and inventive cuisine. It's not every day that you get the chance to shine with pleasure and at such cheap cost!