In the trendy, hipster district of Saint Aubin, this tiny bistro, taken over by Arnaud Darbas and Virginie Béziaud, conjures up crisp fresh dishes oozing with distinctive flavours. The technique and creativity of the youthful chef, who trained with the best, are impressive: crunchy green asparagus and a light frothy sabayon with smoked olive oil; line-caught hake from Saint Jean de Luz, yuzu-laced shellfish and roasted white asparagus; juicy tender Ibaïama pork, varied textures of seasonal veggies, garlic emulsion and a punchy gravy. In a simply appointed yet inviting interior, Virginie seamlessly manages the front of house, while sharing her passion for wine with diners, courtesy of a carefully curated cellar.