What does it take to create a Bib Gourmand restaurant? Fresh ingredients, sourced locally if possible (here, they are listed on the menu). Consummate technique. This could be the ability to whip up a classic pepper sauce to accompany a fillet of venison, or slightly more playful ideas such as Jerusalem artichoke and chorizo croquettes combined with scallops and a butter sauce with orange. Of course, value for money is also key. And that is precisely why this warm and welcoming restaurant, with father Stéphane in the kitchen and son Loïk front-of-house, is such an exemplary Bib.