Matière à.

The short but stunning seasonal menu changes daily at this unique space. Table d'hôte–style dining (consisting of a set menu with a fixed price) for up to 14 is around a shared oak table lit by dozens of naked light bulbs. In the kitchen is young chef Anthony Courteille, who prides himself on doing everything fait maison (homemade), including bread and butter to die for. Reservations essential.