In this fashionable restaurant, Aveyron-born chef Julien Boscus finetunes bold, crisp cuisine thanks to a solid classical background. His genuine à la carte lineup (something of a rarity these days…) showcases savvily crafted, flavoursome dishes made with top-drawer seasonal produce. Examples include a delicious parmesan and white summer truffle-flavoured soufflé or red mullet from the Vendée coast in olive oil, escorted by Provençal veg, black garlic seasoning and a bouillabaisse-based jus, while special mention goes to his amazing hare à la royale, reworked in a subtle modern vein. The wine list stars an impressive selection of Gallic vineyards, served by a slick, professional team. Friendly and endearing!