Confidences pour confidences, the setting of this hotel table is more attractive than the cuisine on offer. The main room is extended by a winter garden under a magnificent glass roof, while the smaller room is more intimate. The cuisine is well executed, but Erwan Ledru's plates lack a little boldness. He offers an à la carte menu and a weekly lunch menu. Green asparagus, wild garlic sabayon, followed by line-caught sea bass in crispy scales, poivrade and salad of young shoots, and to finish the gourmet chocolate cake, cocoa paste and puxuri, vanilla ice cream. Friendly service and a fairly classic wine list.
