The chef, who trained in prestigious establishments (La Côte Saint-Jacques, Lameloise and La Pyramide), composes a fresh, colourful score. The result is often inspired, illustrated by flame-cooked Crisenon trout, tarragon mustard sorbet, honey condiment, or roasted calf’s sweetbreads, fine tartlet of corn, sunflower and acidulated squash, caramelised onion jus… Meals are served in a bright, contemporary interior.