In a town not renowned for its dining scene, this restaurant stands out. Although the checkered floor tiles and red tablecloths give it the air of a French bistro, the cuisine is high Moroccan with French panache. Owner Jean-Pierre is an active subscriber to the slow food ethic, and his house specialties include pastilla (salty-sweet pigeon in puff pastry) and camel meat with pureed potato, served in a Malian ginger sauce. There are several four-course set menus
available, but you can request à la carte choices as well.