It's the perfect spot tucked away in a side street, and deserves a mention for chef Paul Lacheray's wildly inventive cuisine. Without fanfare or trumpets, the house promotes ethics and sustainability in beautifully arranged seasonal dishes, plant-based as well as protein-based, a look at the world, but essentially local products: mussels poiré ginger, monkfish purée sauce vierge mint sorrel, eggplant halloumi spinach smoked paprika cream. On the à la carte menu, with a rhubarb-spelt fromage blanc soufflé for dessert, the price is just over €50, with a lovely atmosphere and a little natural wine.
Paul Lacheray Chef
