Tip number one: make your reservation.
We've made the reservation, but (our mistake) we showed up two days before the date reserved.
The hostess was the best ever and said... "hang on, you're stains with us tonight." We waited and believe it totally worth the waiting.
We had a ragu d'agneau for appetizer... I just don't understand how they don't serve it as main course. Best ragu I've had in life. Could have it for dinner and go home. But no... we had the confit de porc as well.
This is definitely my best place for meat.