Simple, solid Niçois cuisine – stockfish, calf tripe à la Niçoise with panisse (chunky, pan-fried sticks of chickpea batter) and the like – by former Michelin-starred chef Dominique Le Stanc draws the crowds to this pocket-sized bistro where diners rub shoulders, literally. The tiny open kitchen stands proudly at the back of the room, and the equally small menu is chalked on the board.
No phone, no credit cards. Seatings are at noon and 1.15pm for lunch, and 7pm and 9pm for dinner; reserve ahead in person.
