The speciality of this French brasserie is entrêcote with café de Paris sauce, a buttery sauce that, according to legend, was invented by the brasserie of the same name in Geneva in the 1940s. We ordered our meat medium rare - or saignant as the French say - and that's exactly how it was served. The meat and the sauce arrived on a rechaud, a miniature stove heated by candles. The meat was tender and remarkably flavourful, the sauce heavenly (and yes, a little heavy, but hey, it's French cuisine after all) and both went well with the pommes alumettes (very thin French fries). When asked, we gladly accepted a second helping of the fries and sauce. Given the restaurant's emphasis on meat, we naturally chose the tartare as a starter. We were attended to by a charming server who turned out to be the owner himself. Needless to say, the brasserie also has an impressive wine list from Bordeaux which we took advantage of, and so should you.