Le 46  

For three years Antoine Tamekloe has been at the helm of this contemporary brasserie. Trained by Robert Brunel, the young chef fills the place up by staying faithful to Provence and its fresh seasonal products. Thursday nights bring a friendly "apero" hour with grandma's cooking for 18 Euros and music; and part of the space has been converted into a bar-lounge for a trendy night scene on Fridays. Otherwise, the chef orchestrates a two-cycle cuisine: a light, rapid lunch for busy business folk with various salads, fresh pasta and tarts, followed by a specialty coffee or pastry platter; and, at dinner, more classic and customized, fish à la plancha; tarte tatin of chilled tomatoes and pesto with pinenuts; daurade carpaccio, vegetable minestrone and olive oil; beef confit; tagliatelle with jus; melted spinach with vegetables à la plancha.... Roger Hennequin provides excellent desserts. Friendly service, lovely terrace, and a constantly evolving wine card.