In a pretty stone and brick house with bare tables, the cuisine is thoughtful, modern and technically sound. While the setting remains conventional at lunchtime, each plate nevertheless brings its own touch of personality and exoticism: duck tartare seasoned with miso chilli and cashew nuts, Paraguayan-style skate wing, mango tonka mousse and honey foam... The evenings are more free-style, with a 9-course grand menu for e76 that really takes you on a voyage of discovery of new flavors.