This restaurant occupying a tall, imposing stone building is aptly named ("The Fortified House"). Inside, a certain Scandinavian simplicity reigns – with exposed stone walls, light oak tables and wooden chairs upholstered in grey fabric. This is the first business for a young couple of professionals who have honed their skills in MICHELIN-starred establishments: Mickaël Marcoux in the kitchen and Marie-Jeanne Rault front of house. Playing on the full spectrum of textures, the dishes showcase judicious combinations of ingredients (trout and cucumber tartare boosted by a gin and tonic emulsion), and punchy flavours (Arctic char, tomato and burrata ravioli, focaccia, Choron sauce). Professional, attentive service.