In her small restaurant that sports an uncluttered interior (formerly the Cromagnon), young Moldavian-born chef Oxana Cretu gives free rein to her culinary imagination in a surprise menu. This perfectionist rolls out colourful dishes packed with aromas: crayfish, bouchot mussels and roses or imperial prawns, sweetcorn and lavender. Her dessert of meringue with strawberries from the Lot, Namelaka cream, lemon marmalade and jasmine sorbet is an unqualified hit.