A fine confirmation of Mathieu Charrier's talent. A warm atmosphere and fairly priced dishes amply explain the good local reputation. The compositions are graphic and personal, making this a unique experience in the area. We'll be back for the polenta croquettes with smoked duck breast and tartar sauce, the tuna tataki, baby carrots and vegetable sorbet, the raw and cooked pollack, piperade and green ravioli, the duck breast, new potatoes and beet, or the sweet cherries, almonds and tarragon.