Sonney, near Place de Jaude, is the surname of the chef's great-grandmother and references the sonnet with its fourteen-line structure. The restaurant is run by chefs Caroline Vallance and Benjamin Faure, a couple who are 100% committed to this very personal project of theirs. Everything is made from scratch, from the bread to the ice cream; the decor of this intimate setting, designed from recycled materials, is also their own. Benjamin Faure composes a 14-dish "poem" inspired by family memories and the Auvergne terroir: wood-fired mackerel, sabayon with vin jaune, or chocolate-chai mousse and cep tuile. A sincere and down-to-earth place.