Sabrina Delcros and Richard Juste, who previously ran the restaurant Idée Saveurs, are now at the helm of the inviting and spacious Mahé, which has a peaceful terrace sheltered from onlookers. The chef creates dishes that he describes as "straightforward and no nonsense", cooking and putting them together with notable precision, eg grilled leeks, soft-boiled egg, potato gnocchi, parmesan and truffle; monkfish tail, kohlrabi risotto-style, carrots in olive oil sauce vierge with fennel. Small selection of local wines.