Hay-smoked quail with peat vinaigrette, grilled octopus with fennel confit, and roast bone marrow are among the adventurous flavour combinations from Hugo Blanchet, who partnered with mixologist Arthur Combe to open this gourmet neobistro. Cheese aficionados won't be able to resist the caramelised chèvre frais (fresh goats cheese) as fromage course.
Rough stone walls, blonde-wood tables and a small pavement terrace create a relaxed backdrop.