Previously Laurent Petit's sous-chef at Le Clos des Sens in Annecy-le-Vieux, Stéphane Dattrino has branched off to open his own restaurant that is pretty as a picture. Behind its discreet façade, there are plenty of tables for two (opt for one upstairs) and, despite its deliberately relaxed feel, the service here is very much on the mark. With a sure hand, the chef creates flavoursome and colourful dishes, his seasonal palette combining top-quality produce, such as local plants and herbs. Line-caught hake from Saint-Jean-de-Luz, endive compote; crispy calf sweetbreads and salsify medley – these are dishes that are big on flavour.