The taste of the stew has been described as much like stewed green beans with a hint of pumpkin.

The dining area at the rear of this down-to-earth bar is packed with regulars eating hearty dishes such as stewed broad beans and pork.

Roast duck, with mahogany-brown, crisp skin, was moist and tender, congenially embellished by stewed white beans, diced butternut squash and a tantalizing apricot-black vinegar sauce.

For entrees there are duck confit with stewed beans, bacon and tomatoes; choucroute a l'Alsacienne, a dish combining smoked meats, sauerkraut, wine and potatoes; grilled chicken marinated in lemon juice and olive oil, and seafood mixed grill.

The food is good and comes out bubbling hot, with filling kefta (spiced meatball) tajines, fried fish and bowls of stewed beans.

This dish, which is often served with stewed black beans, fried plantains and rice, is especially good for company because it looks most attractive garnished with sliced, pimiento stuffed olives.

Entrees include bouillabaisse replete with scallops, shrimp, clams, mussels and more, served with the traditional accouterments of garlicky rouille and croutons; duck confit with stewed white beans; roast chicken breast with a hazelnut sauce and wild rice, and braised beef with roasted potatoes and vegetables.

But confit of duck with stewed beans, bacon and tomato ($15.95) just missed its target; the duck leg and thigh were dry.

Fat belly awaits stewed beans and chickpeas.