Dining at hot-shot chef Jean-François Piège's casual bistro is like attending a private party: the galley-style open kitchen adjoining the 20 seats is part of the dining-room decor, putting customers at the front and centre of the culinary action. Expect a cuisine du jour, inspired by the chef's mood and what's available at the market.
Scallops are cooked on the shell on a flagstone-size rock at diners' tables; innovative desserts include caramelised banana with parsley ice cream or rum-marinated butternut squash. Online reservations open just 15 days in advance.