When stepping in a bistrot, client follow the chef’s inspiration, and eventually what he found at the wet market few hours before. The menu is usually small, and follows the seanonal products.At Franck, the Menu du jour changes almost daily. Timeless classical parisian bistro fares hasn’t changed, since grand-mother's time.The Starters are to be shared, with generous portions, just like a diner at home. Guests love the casual service, helping themselves to the Terrine de campagne, cold cuts or fresh oysters.