Proudly flying the fine dining flag, the chef, who trained in prestigious establishments (La Côte Saint-Jacques, Lameloise and La Pyramide), crafts a fresh, colourful score that is often jazzed up with citrus fruits. The result is often inspired, illustrated by langoustine and tourteau crab, leeks, buckwheat, watercress and smoked yoghurt or scallops, Belgian endive, salsify and clementines… Meals are served in a bright, contemporary interior.