After stints in a number of top establishments, chef Alexandre Frin and his partner Ludivine La Rosa, who manages the restaurant floor, have set up shop in this attractive early-20C red-brick house with picture windows with small panes and white frames. The chef composes a modern, open-minded and 100% seasonal menu that keeps things simple: just good ingredients (preferably with short supply chains) and herbs and aromatic flowers from their grandfather's vegetable garden. Pearlescent scallops; the subtle scent of cinnamon blossom in an ice cream paired with sweet potato and clementine: a delicious culinary journey.