Au Bon Accueil

This restaurant with a bright, contemporary interior is true to its name when it promises a warm welcome. Chef Gaëtan Crespin works with good seasonal produce, most of it sourced locally, to craft creative and technically on-point cuisine. A shining example comes in the form of his scallops, endive and clementine, or rack of pork, parsley and spelt… And with excellent value for money guaranteed, what's not to love?