This specialist hostelry follows a classic French bistro template, and why not when there’s such a doting audience of alpha males and nostalgia-drenched Franco-philes ready to do business. As the name suggests, the eponymous dish is the heart and soul of operations – indeed it’s the only main course on the menu, and they don’t mess it up. Dig into steak frites, served with fries and fresh salad and a sauce that is a closely guarded secret (of course), sit back and think of the Rive Gauche!
Thinly-sliced carpaccio might come seasoned with olive oil, salt, pepper and lemon zest, and topped with arugula and capers and can be taken with golden fries as a main, while other starters don’t veer too far from classics such as snails, onion soup or paté de campagne. Favourite puds include crepes Suzette or tarte tartin to finish.
They also serve Vacherin Mont d’Or – produced by Hervé Mons – served with steamed potatoes, cornichons and green salad! And non-carnivores can slurp their way through a stupendous dish of Holland black moules marinières, with white wine, butter, parsley and shallots all working their magic.