Antoine Triquet offers one of the most original experiences in the prefecture, with his personal and playful cuisine, where the product serves as the background for exercises in declension. The €75 menu features three variations on a theme, working on white and green asparagus, then a plate based around pork, then lactic, with a bowl of cereals, brioche perdue with harlequin candy and rice pudding, followed by a dessert of frangipane, fennel, sesame and rhubarb. Well-matched cellar.