These cadets are brothers who greet diners in a trendy hip interior of 1950s inspiration. After working alongside Christophe Hay for many years, Charles Bernabé painstakingly sources outstanding veggies from local market gardeners and the finest fish from nearby fish markets. This talented craftsman masterfully juggles with his classical training, his grandmother's Breton culture, even his father's pied-noir origins and what today’s diners crave. All this without ever compromising on the clarity of his dishes or the flavour of his sauces. Cockles from Morbihan, tuberous parsley and black garlic; rack of veal, potatoes and shallots; baked apple, sweet clovers and cider-flavoured sorbet. Delightful service and eater-friendly prices at lunchtime.