OBBO

Antoine Gaudin, previously Alexandre Couillon's pastry chef, and his associate, sommelier and front-of-house manager Guillaume Claireau, have opened this restaurant-cum-wine bar, where good food and good wine (150 references) go hand in hand. With a laid-back approach, the chef rustles up a range of happy combinations and tasty sauces: the carrot, ginger and honey jus on the glazed carrots, served as a starter, is full of zing; the satay sauce on the fillet of mullet brilliantly elevates the fish. The dessert (a creamy oatmeal) is decisive proof that the chef has not lost his touch. In the evening, the menu focuses on plates for sharing.