The former bakery has become a pleasant inn, with a sober, bright dining room and efficient, helpful service. The cuisine is contemporary and solidly based, even if there is a slight inflation in the accumulation of flavors: appetizing langoustines, creamy mozarella, peeled tomatoes, raspberry and langoustine bisque, half-cooked tuna, poached foie gras, ginger carrots, popcorn, Comté cheese mousse with shavings, blueberry jam for a rather successful dessert. An interesting table that will undoubtedly improve with simplicity. A short, well-organized wine list.