In a chic bohemian setting in the heart of the city centre, you are invited to sample creative bistronomy that takes its cue from the seasons, in the form of well-constructed carte blanche set menus. Chef Quentin Maysou takes pleasure in cooking: pan-fried scallops, banana miso and quinoa with spinach; veal fillet, salsify au jus, roasted clementine, cashew nuts and smoked pepper… Plus a convivial atmosphere.