In this discreet, cosy space, Agnès and Charles have stamped their style on a refined, pleasant address with sincere, personal cuisine: asparagus parmesan mayonnaise with fir buds, farm-fresh guinea fowl onion confit black garlic, strawberries and homemade acacia flower ice cream hazelnut cake. Well-viewed cellar, with a wide range of Burgundy dishes, four-course menu at €68.