This restaurant was opened by a Basque nationalist in 1931, and fans claim its Basque cuisine and setting are the most authentic on the Left Bank. Decorative details include wood panels; memorabilia from pelote (a Basque game like jai alai), rugby, and soccer; and red-and-white woven tablecloths like the ones sold in Bayonne. Dishes include Bayonne ham; herb-laden Béarn-influenced vegetable soups; an omelet with peppers, tomatoes, and onions; squid stewed in its own ink and served with tomatoes and herbs; and poulet basquaise, cooked with spicy sausage, onions, peppers, and strong red wine. In springtime, look for a specialty rarely available elsewhere: saumon de l'Adour (Adour salmon) with béarnaise sauce.