The young team around Félix and Yanne has given local gastronomy a real boost. The young chef has a solid technical grounding and ideas for simple, harmonious dishes: veal tartare with iodized pomegranate flavor, salmon gravlax with smoked thyme mousse, beef cheek with chocolate red wine sauce, parsnip purée and pear poached in red wine, lemon yuzu and black sesame tart in a complete sequence at €40. Pleasant setting and service, small tables and table-tops in a relaxed atmosphere.