This spruce, modern eatery done up in oatmeal shades features a square dining room with painted mouldings, a coffered ceiling, an imposing chandelier and upholstered velvet seats. Chef Maxime Le Meur, who trained with some of the greats, leaves nothing to chance as he crafts cuisine inspired as much by seasonal ingredients as by his Breton (check out the surf ‘n turf dish of Breton squab with lobster) and Grenoble roots (Chartreuse liqueur is never far from the culinary score). A festival of forthright, meticulous flavours overflowing in creative ideas. Affordable lunchtime menu.