An amiable name for a restaurant where love is in the air! The restaurant is run by two chefs: Manon Grasset from Marseille and Adrien Layssac from Albi, a couple who met while working at La Bastide de Moustiers, an Alain Ducasse restaurant. Ten years ago, they moved to the Basque Country, whose terroir inspires their seasonal market cuisine, which they cook together. Dishes made with local produce are bursting with colour: cabbage medley, egg yolk confit in olive oil, pecan nuts; local lamb, asparagus, watercress, bagna cauda; salad of citrus fruit supremes, heather honey, granola. The bistro-style decor has exposed white beams and a blue wall for a pop of colour.