Just a stone's throw from the covered market, this space with a pared-back decor has charm to spare, with wood and stone in perfect harmony above the nicely dressed untreated wood tables. Chef Geoffrey Poësson (trained at Vergé and Le Moulin de Mougins) is quietly coming into his own, as he creates his fine modern cuisine in which vegetables and fish dominate (even if pigeon is his signature dish and lamb and beef are also served): spiny lobster/melon/honey; red mullet/octopus; blue lobster in two courses. A simpler set menu for lunch.