Bistronomic is the perfect term for Arold Bourgeois’ cuisine that harks back to a rich heritage. The chef adds his own highly personal spin to typical bistro fare, with delicacies such as pig’s trotters, bone marrow and sardines featuring on the menu. From poached eggs in red wine sauce (œuf meurette), sprinkled with croutons fried in butter and bacon to French toast drizzled in butterscotch and melting under almond ice cream – a banquet awaits the hungry diner! Ask for a seat at the counter to pick up tips from the talented chefs first hand!