Bloomer's young team manages to constantly renew itself and surprise its regulars with a cuisine full of good ideas and spontaneity. Chef Claire Locquet, who joined the team last year, has the right tempo with a very contemporary offering: pâté croûte cochon canard et pistache, cuttlefish with bbq olives cabbage Jerusalem artichoke, trout endive with white wine sauce... Good little homemade desserts (the lemon tart), well-chosen wine and still a sweet bill.