In the Ainay neighbourhood, chef Emily Dader runs this restaurant on a mission. She cooks up creative, refined and aromatic vegan cuisine, cleverly devising a set menu with two options: "iode" and "rouge", which are plant-based interpretations of fish and meat, respectively. Some of the dishes are particularly appealing, such as the hay and lovage broth accompanied by buckwheat crackers and walnut butter, or the pressed squash medley seasoned with a seed praline and mustard-savory condiment.