Chef Diego Delbecq and his pastry chef partner Camille Pailleau have channelled all of their energy and talent into this former printing works, turning it into a loft-style restaurant, with tables set out beneath the vast glass roof and its metal beams. Lovely hardwood floors, light-coloured walls and large kitchens separated by glass panes from the elegant dining area, which has a mezzanine on which hors-d'oeuvres are served with the aperitif during the evening service. The chef cooks up creative, inspired and delicate cuisine that shows a penchant for sauces, tangy and bitter notes, condiments and peppers – plus the obligatory nods to the cuisine of this northern region of France (eg endive, tarte au sucre). And he does so with a striking sense of balance when it comes to flavours. For example, Cobrieux asparagus with fresh mint and lime condiment, or roast chicken with peas and meadowsweet sabayon. Regulars can rest assured that the two signature dishes are present and correct: the "terre & mer végétal" starter ("plant-based surf 'n' turf") and the heather honey dessert. Friendly service.