Chef Luc Bissonnette injects lively French cooking into an accessible but informed menu with excellent sides that often include miniature vegetable timbales, terrines, scalloped potatoes or very good frites. Lusty onion soup, moules frites, traditional cassoulet, and a grilled beef tenderloin with cognac and wild mushroom sauce round out the classics. You might not often associate the words “bistro” and “vegetarian,” but the seared marinated tofu with an array of seasonal vegetables is laden with flavour. The three-course table of the week is sound value and reflects the seasons.