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In Gaël Orieux's compact restaurant – seating barely 30 people – the elegant contemporary interior with deceptively sleek lines exudes an unexpected calm. It's a chic and "classy" space where you can enjoy judiciously modern cuisine, for instance saddle of veal with a rainbow of sweet and sour carrots or turbot flavoured with wild herbs and artichokes in a pepper sauce... The appeal of the menu lies in its variety and the quality of its produce. Gaël Orieux sources his ingredients from the market and has chosen to serve only species of fish that are not endangered (black mullet, meagre, pout). The wine selection offers the opportunity to try something new without breaking the bank.