Chef Patrick Heuberger has taken over the old Au Petit Salut, and he has lengthened and broadened the menu, and improved on the honest cooking. The food is very good and portions are generous, so a large group would gain by sharing appetisers. The charcuterie dishes (duck rillettes, pâté en croûte, beef tongue) are commendable, but the pig brain is truly outstanding. Among the mains, the mustard rabbit is superb, and the stuffed quail is also scrumptious. Service is pleasant - chef Patrick regularly visits the dining room, and the French maître d’ is very helpful in recommending dishes or unusual wines. The only bémol is the local staff - friendly but a bit blurred. For instance, for our ‘tah pow’ they didn’t pack the excellent sauce (there was an abundant amount left) and forgot to give it to us! Prices are reasonable - a place to go back to!