A relaxed ambience, lovely location, good wine, and (mostly) very good food. The only odd experience was the steak: I had always been told that French restaurants leaned towards cooking steak rare - ‘bleu’ or ‘a pointe’. That suits me so I mentioned that my fillet steak should be ‘medium rare’. Heartbreakingly, when it arrived it was so well-done it was grey! I wasn’t going to eat it, until we chatted with some Germans sitting nearby who seemed to think this was normal for this part of France. I find overcooked steak really challenging to eat but I decided to give the restaurant the benefit of the doubt. Everything else was superb. I do think they should be careful though - most visitors who order steak will expect juicy, tasty pink or red meat and be very disappointed by something dry and grey.