This is one of the neighborhood's oldest and most reasonably priced restaurants. In the 1700s it was a stopover for carriages en route to Paris, offering wine, food, and stables. Don't expect a leisurely or attentive meal: Food and drink will disappear quickly from your table, under the gaze of others waiting their turn. The dishes are solid and unpretentious and include blanquette de veau, chicken in vinegar sauce (a house specialty), petit salé (a savory family-style stew made from pork and vegetables and served with lentils), and filet of sea wolf or filet of codfish.