Jeanne-Louise and Kevin (J+K!) met while working for their mentor Frédéric Doucet, whose Michelin-starred restaurant is very close to their first place – in a small village in the Charolais bocage. Together, the pair create cuisine that is very much in tune with the times, with occasional nods to Italy (the chef's homeland) and in which vegetables are a common thread. The ingredients are meticulously selected: take, for example, the pollack loin fillet with spring vegetables, or the kiwi, strawberry and blackcurrant tartare. Every evening and weekend, the chefs serve a single multi-course set menu.