Before taking over and modernising these premises, Julie (restaurant floor and wine) and Lucas (kitchen) met at Régis and Jacques Marcon's restaurant, a benchmark if ever there was one. With L'Acte 2, they are now welcoming customers of their own into this small, contemporary dining space. Trout mousse, Le Puy green lentils and a fresh herb sauce; pork prepared two ways, pearl barley risotto, baby spinach and oyster mushrooms, sage-infused jus: the chef goes all out in his endeavours to create well-executed dishes.