With a star-studded CV (including Pierre Gagnaire and Jérôme Banctel) to his name, chef Geoffrey Lengagne has opened this restaurant with a refined decor (waxed concrete floor, light wood furniture, open kitchen). An avid seasonal cook, he uses the freshest ingredients to deliver predominantly vegetable-forward and fish- and seafood-based cuisine. The roasted Jerusalem artichokes, Jerusalem artichoke purée and Tomme cheese sabayon, with XO sauce for spice and chopped mint providing a twist, epitomise his modern touch. The lunch set menu is good value for money; pricier and more elaborate fare in the evening.