Chef Guillaume Besson has no equal when it comes to juggling dishes! This minimalist and contemporary space is the setting for a delightful dining experience with its white walls decorated with paintings and photos, its parquet flooring and wooden pieces. The set menu dubbed "sur le fil", made with impeccably cooked ingredients, is a masterclass in clear and simple presentation. Modern, clear and precise, occasionally bold, the dishes are always balanced, which is hardly surprising given the name (a funambule is a tight-rope walker!).