Another project of chef Thierry Breton of Chez Michel, this (too) brightly lighted, easygoing bistro next door is popular with polished Parisian professionals for whom it serves as a sort of canteen -- why cook when you can eat this well for so little money? The menu covers lentil soup with fresh croutons, braised endive and andouille (tripe sausage) salad, and roast lamb on a bed of Paimpol beans. Good desserts include pain perdu, a dessert version of French toast -- here it's topped with a roasted pear or whole cherries. Métro: Gare du Nord.