Guillaume Scheer and his wife Charlotte are thriving in their new city-centre location. The chef, who worked at Pavillon Ledoyen in Paris and 1741 in Strasbourg, artfully prepares the finest ingredients, including squab, blue lobster from Brittany, Charolais beef fillet. Rich sauces and jus, perfectly cooked dishes and attentive service: it has all the ingredients of a wonderful meal!