Everything from the maps on the wall, copy books of menus and wine lists, inkwells for water glasses and swings in the basement remind you of school, places like the Cafe Cache in the old city mortuary and the 2006 book "Cantines : Recettes cultes corrigées par les chefs" by Sebastien Demorand, Emmanuel Rubin and Sophie Brissaud.
My guest, who actually is quite familiar with the citation above ordered the very nice eggplant caviar with poached egg and I had "All about langoustines" which turned out to be an incredible langoustine bisque with one sauteed/placha'd langoustine on a thin slice of toasted bread.
Then we did what I always counsel myself, friends and co-diners never, ever, to do - order the same thing - but bingo - luck was on our side and the daube of beef was terrific, with a rich red wine sauce and smoky bacon which totally wrapped the eating experience in pure pleasure. I neglected to photo the three scoops of ice cream (vanilla, fresh milk and basil) but they were a fitting finale to a fine find.
Our bill with good bread, no bottled water, a bottle of Corsican wine and two coffees and, and, and, just to remind you of school - a Carambar - was 72 E.
Go? Oh yes.