Roasted green asparagus, lardo di Colonnata, bear's garlic foam; œuf parfait ("perfectly cooked egg"), creamy mushrooms with truffles, crispy foie gras, oyster mushrooms; line-caught pollack, fregola sarda, spring onions… In this compact restaurant by the quayside, chef Xavier Audren pursues his passion for bistronomy that takes its cue from the seasons and the fish market a few blocks away. On top of all that, the first set menu is very reasonably priced.