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starts with a warm welcome and then should<br />
continue like a play in a décor that compliments<br />
it and should be accompanied by an<br />
attentive choreography: the service.<br />
Welcome? It can be a kiss on each cheek whilst<br />
still respecting a certain distance. Many customers<br />
have been regulars for years. They first<br />
came as children and they continue to come<br />
out of a certain affectionate force of habit.<br />
Amongst them, the elite of the Côte, who often<br />
come back with their families. It must be pointed<br />
out however that the prices are far from a<br />
reflection of the clientele. They are very reasonable.<br />
On the other hand, the décor adapts<br />
itself to the time and the season: the large and<br />
shady terraces, or the Vieux Collège and the<br />
Mont-Blanc rooms, which appear both rustic<br />
and upper class. More casual, but equally<br />
attractive, is the Bistrot Cosy. And what can<br />
be said about the service apart from the fact<br />
that one is made to feel like a pampered guest.<br />
The good things<br />
You probably know that the specialty is the<br />
steak tartar. Ivana Rodrigues prepares it herself<br />
at your table. The speciality? Without a<br />
doubt, its reputation is well deserved. She<br />
attracts the connoisseurs, but we should not<br />
focus our attention on only one dish and this<br />
would not to justice to the work of Raphael<br />
Clary, the Chef. His cooking is classic, tastefully<br />
true to tradition, but sprinkled with original<br />
touches that make his dishes unique. In<br />
this way, after an abundant series of starters,<br />
he surprises guests with a little side dish, a few<br />
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