Right in the city centre, in a chic bohemian decor, you are invited to sample creative bistronomy that takes its cue from the seasons, in the form of well-constructed carte blanche set menus. Chef Quentin Maysou takes pleasure in cooking: pan-fried scallops, meat jus with chorizo, Brussels sprouts and verjuice gel; peanut praline and peanut cream, monk's tea gel, fromage blanc sorbet... Plus a friendly atmosphere.