Caïus

This restaurant is named after the chef's great-grandfather. Indeed, Jean-Marc Notelet keeps one eye on the past, seeking out spices and other ideas with which to reinvent recipes and put together a delightfully creative culinary experience. Quality ingredients are expertly prepared – the starter of pointed cabbage and clams is a masterclass; the snapper fillet, seared with great precision, is accompanied by a good helping of slightly spiced vegetables and a flavourful creamy bisque of green crab; the pear dessert is hearty and delicious. Inside this restaurant with a plain, discreet façade, two areas coexist: metal and leather on one side, velvet and light wood on the other, which has a view of the kitchen. Efficient and precise service.