Located in the antique dealers' quarter, this listed 17C edifice which boats 10 caryatids on the façade, is now in the hands of Vincent and Marie-Cécile Gomis, whose star-studded careers can be tasted in the beautifully presented food. A modern score with intelligent cosmopolitan accents, like gravlax of Crisenon trout, grilled avocado with jerk spices; fricassée of snails and mussels marinière in vadouvan spices. A festival of northern flavours and cooking techniques illustrated by line-caught pollock and squid, courgette flowers and a paella-flavoured stock. Pleasant terrace to the rear.