If only we lived next-door to this modern brasserie… Slick, seamless service, a peaceful patio and a traditional lineup crafted by expert hands. The calf’s liver, cooked to perfection, is paired with a shallot sauce, the salmon, raw, cooked or smoked, glistens in an unusual starter, flanked by, among others, kiwi, mango and a coulis of red beetroot: the chef clearly knows his business. The knockout wine list further confirms the establishment’s commitment to fine produce.