There is a high level of enthusiasm for this ebullient establishment, stoked by an attractive male and female staff that hustles about leaving good feelings in their wake. The kitchen blends bistro with trattoria, often on the same plate. Emblematic are the pike with leeks and grilled almonds, and the sautéed rabbit with puréed carrot, broccoli florets, and angel-hair pasta, powerfully scented with tarragon. Choice seats are in the glassed-in terrace, the better to scope out the street scene, but there are a variety of booths and banquettes. The block of rue Cartier off Grand-Allée that this restaurant is on is just outside the perimeter of tourist Québec, but close enough to be convenient.