This is the young up-and-coming restaurant in the Lexovien region: in the simple decor of a contemporary bistro, Pablo in the kitchen and Guillaume in the dining room and at the corkscrew are bringing a breath of fresh air to the Auge region. The cuisine is both generous and fresh, making extensive use of local produce, and relying on classics such as Grenoble-style skate and lamb confit. An interesting wine cellar in all regions, with connoisseur's ciders such as those of Cyril Zangs.