Opposite Boulingrin covered market (a listed monument), this restaurant is housed in an elegant 1920s Art Deco edifice. The majority of the staff from the kitchen to the front house is mentally impaired, in line with the establishment’s founding ethos to operate as an inclusive business. The kitchen team is managed by a seasoned duo made up of chef Philippe Joly (former second of the Foch) and pastry chef Francois-Xavier Cormarie. In a minimalist, contemporary setting, you can dip into a well-crafted modern menu: espuma of asparagus on a tartlet of Reims ham; skate wing, spelt risotto and nettle jus with a beurre noisette; strawberry pavlova and tartare with a red fruit sorbet. Fine selection of champagne wines.