After having been deserted for some 25 years, this former metal engineering workshop just behind the railway station has been revived by Jean-Sébastien Ribette and Sahondra Verdan. An off-kilter, smart industrial vibe sets the scene for a two-pronged culinary offer: brasserie fare on one side and a more ambitious menu in the gourmet section. Market availability dictates the score, hence the freshness of the ingredients, both at lunch and at dinner. Examples: tartare of red tuna in ginger and sake; confit of duck, shredded green beans and dressing; savarin of confit of lemon drizzled in limoncello. Friendly, on-the-ball service and excellent tips to try local wines.