In keeping with its previous vocation as a joiner's workshop, this place has wood as the main element in the decor, and the Scandinavian-style minimalism extends to the dishes, which are vegetable-forward and local. From the dining area, which has been embellished with a handful of contemporary features, you can see the young, efficient and committed brigade hard at work in the open kitchens laid out behind a counter. The set menus may sport rather enigmatic names (translating as "plant-based beef and carrots", "barbecue in the vegetable garden", "Alsace cruise" or "herby freshness") but the chef's dishes are clearly structured, creative and strictly seasonal. Shining examples include the kohlrabi, crunchy green vegetables and Gironde caviar; sweetbreads and hazelnut butter; the Alsace red berries topped with Breton vanilla. A place that has character; food that is packed with personality.