The 250-seat cafeteria-style restaurant is housed within an industrial loft. The ground floor functions as a large dining room with views into the open kitchen, while the second floor offers two living rooms and two terraces for guests to enjoy the surrounding serpette and paul bert flea markets. The restaurant interior concept developed by Philippe and Fabienne Amzalak brings together an eclectic style of furniture and decor, referencing the antique and second-hand shops of its locale. The kitchen is run by chef yannick papin who prepares a culinary menu of classic parisian food revisited, using simple ingredients.