Here on the outskirts of town, it would be a shame not to stop and admire this original metal fretwork façade. Once inside, wood prevails in the tasteful, understated interior. This is the stomping ground of chef Nicolas Nobis and Isabelle Nobis (husband and wife), who honed their skills under Bernard Loiseau and Georges Blanc. Simplicity and nature are the hallmarks of the chef's cooking, and he loves to work with plants (eg hyssop, verbena etc) and vegetables sourced from local producers. When it comes to cooking and seasoning, precision is the order of the day, as characterised by the Breton lobster, strawberry, snow peas and a light bisque. An experience that gently (re)awakens the taste buds... with a set lunch menu that represents unbeatable value for money!