Generosity, flavour and good ingredients are the elements underpinning Maxime Fillaut's cuisine, which reaps the rewards of his time at La Mare aux Oiseaux and Le Clarence in Paris. The restaurant occupies a modern, light and airy ground-floor space in a stone building in the historical city centre. The menu changes daily, reflecting the produce available at the market, and the dishes are beautifully presented. This is simple and delicious food: fondant home-made gnocchi, vegetable tops and roasted almond pistou; vegetable carbonara, parmesan emulsion, paprika-glazed celery and helianthis; meadowsweet parfait glacé, blossom honey and lemon marmalade, buckwheat sablé and caramelised dried fruit. Fast, well-paced service.