A talented pair: Guillaume Weil, a young chef from Moselle (with an impressive international background) and Jérôme Douay, who shuttles between the restaurant floor and the kitchen. They propose rather traditional French cuisine (from pâté en croûte to veal filet mignon with truffles; floating island) with a handful of influences from around the world. They stick scrupulously to the seasons, in dishes that are full of flavour. This former ironmonger's with a large wooden staircase that leads to a dining area on the first floor has kept its slightly retro style. There is an open kitchen and a wine boutique on the ground floor.