Take a seasoned, well-travelled chef (Le Chabichou, Le Saturne), source fresh seasonal ingredients for your bistronomy-style dishes – and there you have it. On this occasion, lunch consisted of creamy lentil soup and poultry giblets; perfectly cooked red mullet, mushroom cream and flavourful root vegetables; pavlova (crunchy on the outside, soft and pillowy on the inside) and a Timut pepper cream with a pronounced citrus flavour. To be relished in the cosy dining area done out in an understated vein (wood-effect tiled floor, white walls) with an open kitchen.