Armed with a CV that pulls no punches (Atelier Guy Martin, Lucas Carton, Grand Véfour), Sébastien Dagoneau has been working wonders since taking over Le Cornichon in January 2020. True to his word, he cooks up a fresh and tasty take on ingredient-led cuisine. This is as neo-bistro as it gets, with game in season and a fantastic list of organic and natural wines. Enjoy dishes such as beef chuck lasagne with sauce diable and a crunchy choux bun filled with a Bourbon vanilla cream.