A modern-day bistro brilliantly managed by Adrien Pinot, young chef and winner of the Gault&Millau Dotation in 2023. The house isn't huge, but the chef has the resources and ideas to satisfy a public that loves discovery, with his slash compositions that conceal a fine work on pairings and seasonings: sea bream kalamansi avocado, fregola sarda spinach hazelnut, octopus and chickpea pork, tarragon apple dacquoise..
