This restaurant pays tribute to Mélanie Rouat (1878-1954), a friend of Curnonsky and a two-starred chef in her day. Her great great grandson, chef Jean-Baptiste Caillarec, and his pastry chef partner Laura Martinon, both of whom have previous experience in prestigious establishments, have opened this bright, contemporary restaurant. Soft-boiled egg marbled with port, creamy mushrooms; roast mullet, carrots and sesame; deconstructed apple, caramelised apples, apple and tarragon brunoise, cider emulsion. The duo work meticulously with quality ingredients to create delicious dishes.