One of the city's most popular restaurants, Cyril Cubilié and Jessica Montalétang's former school offers an unexpectedly pleasant setting, with a courtyard converted into a terrace for the pleasure of fine weather. Here, the chef works with market produce according to his whims and the seasons, demonstrating a fine technique that he puts to good use in renewed compositions: foie gras, but this time with ras el hanout, pretty mussels in bouillabaisse, a tender filet mignon, and the most agreeable service. Fair prices.