In the heart of the historical Doutre quarter, this restaurant hides behind an unremarkable façade. Inside, the small, modern space with exposed stone walls and wooden furnishings exudes an intimate atmosphere. In the open kitchen, the Sarthe-born chef Kévin Bougard embraces French culinary tradition, albeit with a slight twist. On the menu: white asparagus, pork belly and asparagus coulis with wild garlic oil; confit leg of lamb served with spring vegetables. In the evening, the single set menu, comprising several courses, also draws on local produce and producers.