Table
Breakfast in the court, dinner four nights a week
Breakfast
Seven to ten in the courtyard, under the fig when the sun is on it. The bread comes from the place on the rue Fresque, the apricot jam is made here, and eggs are cooked if you ask for them.
Dinner
Thursday to Sunday, with one sitting at half past seven and sixteen places. There are four courses and no choice between dishes, and the card is written after the Monday and Thursday markets.
The bar
Open from six in the hall, and out in the courtyard until it gets too cold, which in some years means November.
Two people, a market list and no freezer to speak of
The kitchen cooks brandade, bull from the Camargue, the small violet artichokes in spring and whatever the Monday market has decided is worth selling. The olive oil comes from Nîmes itself, a protected name, and it deserves the fuss people make about it.
If there is something you cannot eat, tell the desk by four in the afternoon and it will be sorted out before you sit down, so there is no conversation at the table.