This bistro occupies a charming, old-fashioned Creole house painted yellow and blue. Favored by locals, it presents a combination of old and new French cuisine that includes sliced foie gras terrine; smoked salmon with rosemary and pepper; rolled sea scallops in a mango-flavored butter sauce; and roasted rack of lamb with sweet clove and garlic. Fresh products are deftly handled, their natural flavors enhanced by the use of imaginative flavorings. The restaurant's signature dish combines very fresh grilled shellfish and fish in a stew pot with beurre blanc.