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Bruno Verjus's credo is to select the finest ingredients and cook them with humility and the utmost respect. This remarkable character was previously an entrepreneur, blogger and food critic. Behind the counter (where you sit on bar stools) that demarcates the open kitchen, he waxes lyrical about his suppliers and his desire to take a back seat to the artisans who produce what he then cooks – on that note, when it comes to either the recipes or the ingredients, the chef considers himself to be a "middle man". Everything is made to order, with garnishes and sauces designed with just one thing in mind: to elevate produce without distorting it. Let yourself be transported by the wide-ranging set menu (poetically named "Colour of the Day") and prepared daily according to what's available: half-cooked lobster from the Île d'Yeu, white asparagus from Alsace, wild salmon from the Adour and olive oil sabayon, milk-fed veal sweetbreads and a full-bodied lobster jus... Exceptional premium ingredients.