A relaxed atmosphere, brasserie dishes and competitive prices: the three convincing arguments of an ever active owner. Vincent Derbaudrenghien understands people who are in a hurry. Especially for them he has created the "express service", with waiting times under 10 minutes. Grilled dishes served on a wooden board are the speciality of the house. On the menu: prawns, ribs, andouillettes and a wide variety of beef dishes. The chef selects the carcasses himself and buys directly from the slaughterhouse. The meat comes from cattle, more in particular cows, fattened up in a healthy manner on small farms. This results in mature and marbled meat with a delicious taste. The steak tartare prepared at the table and the large variety of salads come highly recommended.