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It's a family affair here: the father cooks, his daughter makes the desserts, bread and appetisers; her partner Jonathan is your host, presiding over the restaurant floor in tandem with his mother-in-law. All the food is home-made and in keeping with traditional Mediterranean style: courgette flowers and sea cicada broth; rabbit ballotine with herbs; Provençal stuffing; quasi of Aveyron veal and a vin jaune jus; rice pudding with rhubarb. From the pigeon to the Camargue rice, the olive oil and the meat from the butcher and beef farmer at the covered market, the ingredients don't have to travel far. This bistro is located in the centre of town, in a pedestrianised street near the Roman amphitheatre. The terrace overlooks a small square.