Chef Hervé Busset, who describes himself as a "forager-chef", gathers ingredients from the surrounding fields and forests, supplementing them with purchases from the market opposite his restaurant. His creative cuisine is inspired by nature: comfrey, marigold, wood sorrel, meadowsweet and nasturtium flowers grace the dishes comprising his surprise set menu with harmony and finesse. Completely refurbished, the plush and inviting setting ensures privacy for guests. The bubbly, humorous sommelier has excellent wine recommendations.