Chef Clément Guyon has returned to his hometown after a culinary odyssey that took him around France (most notably Flocons de Sel in Megève) and abroad (Atelier Crenn in San Francisco). The timber of the façade and terrace tie in with the restaurant's pared-back interior decor. The menu varies depending on the time of day: at lunchtime, simple bistro-style cuisine draws in the business clientele and tourists. In the evening, there's more elaborate bistronomy cooking, featuring local and seasonal ingredients – served in a lively, friendly atmosphere.