In this cosy room decorated in a soft colour scheme and adorned in contemporary artwork, the menu cleverly mixes culinary influences, in particular from Japan, depending on the chef’s whim: blue Roscoff lobster, white asparagus, wakame seaweed; saddle of Manech tête noire lamb, seaweed gnocchi, Kalamata olives and preserved lemons; pavlova of gargiguette strawberries in yuzu and shiso. Fine selection of organic and natural wines.