The signature dishes are hams and sausages, must-have items for any French dinner table. The charcuterie listed on the blackboard provides a snapshot of the chef’s devotion to his craft. The list runs to 20 or more items at any time, including Grandma’s Paté and Jambon Blanc. ‘Museau’ (snout) is ham made from pork head wrapped in pork cheek and tongue. Home-cooking items such as andouillette and cassoulet also await. This is carnivore heaven.