Mother Catherine’s menu majors in classics from Provence using plenty of fish, seafood, olives and rosemary. But she also does other French classics like onion soup or snails. Filled pasta like ravioles and cappelacci, usually home-made, are also standard features. The interior with uneven walls, dark tables and chequered tablecloths is pleasant and the kitchen reliable. The tiny bar Le Philosophe next door is good for a quiet drink.