At this tiny wine bistro with just eight tables and seating at the bar, enlightened French classics like breaded calf's brains, bone marrow and brandade de morue (Provençal puree of cod mixed with milk, olive oil and garlic, and served with croutons) dominate the menu. The chalkboard wine list is exceptional, with six reds and six whites.
Expect some unusual organic and natural wines, including an orange one produced by Jason Ligas in Greece. All available by the bottle or glass.