Continuing their trend of restaurants incorporating the "wa" sound (so hot right now!) the boys behind Terroirs have swung the doors on Soif, and bedecked it French-cafe style with classic bentwood chairs and tile-covered tables ironically unsuited for Dominos.
Every day, the menu will obey whatever's fresh, with smaller mainstays ranging from cep 'shrooms w/ bone marrow, through to clams, lemon & coriander, and some black pudding topped w/ squid, a dish that's presumably very rich.
Larger-caliber plates will likely include pig cheeks braised in Breton cider, skate wing "Dieppoise" (drowned in white wine), a massive "tête de veau" (literally a calf's head), and duck confit w/ beans & trotters that only fools would pass up.
Sweet teeth are sated by an inventive combo of panna cotta, quince & chestnuts, a bitter chocolate pot, and a lemon/ cinnamon/ almond Chilean export named the "Santiago tart", hopefully slutty enough that you'll be the one saying "wa...wa..."