Jacques Decoret chose to set up his restaurant in a 19C building with a large, boxy extension with a glass-paned front. Now assisted by his sons Alexis and Antoine, the chef is a master of his craft. He proposes refined and aesthetically pleasing dishes that draw on exquisite produce, while steering clear of any ostentation. The amuse-bouches also have bags of personality. If you wish to extend your stay, there are a few maison d'hôte-style rooms designed along the same contemporary lines as the rest of the property.