A virtuous approach, organic sourcing, a fossil-free restaurant and French tableware are just some of the trump cards up the sleeve of this fine team at the helm of a Limonadier that's making a name for itself. In the form of plates to share, this month's menu includes salsify fritters with parmesan sauce, roasted pumpkin, canut brain and chickpeas, pan-fried calf's head with Grenoble mayo and parsley coulis. Finish with a baba, washed down with a fine Rieu Frais white by the glass or jar. Menu €58 evening, brunch Sunday.