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In this typical red-brick building, a fireplace and terracotta floor tiles blend with elegant contemporary furnishings. A talented couple (a chef and a pastry chef with a passion for wine) forged successful careers for themselves (Ritz, Meurice, Gabriel, Christophe Bacquié) before opening their own restaurant. This is very personal cooking that brings a smile to your face – fresh and spontaneous, full of flavour, brimming with ideas, juxtaposing subtle nuances of bitterness and acidity: a case in point is the magnificent squab, roasted with verbena until pink, accompanied by a tender artichoke heart, confit frog's legs and giblets with a full-bodied jus, garnished with pan-fried cherries and a tasty cherry blossom vinegar jelly. Excellent bread made with ancient flours by the pastry chef.