The talented pair who run this restaurant with a chic bohemian feel woo diners with their rendition of the creative bistronomy repertoire. The young chef here, Quentin Maysou, gives it his all: foie gras with cocoa and corn bread; scallops, passion fruit and curry; citrus, almonds and camomile... Front of house, Pauline Thubert extends diners a charming and courteous welcome.