This spruce, modern eatery done up in oatmeal shades features a square dining room with painted mouldings, a coffered ceiling, an imposing chandelier, gilt tables and velvet seats. Chef Maxime Le Meur, who trained with some of the greats, leaves nothing to chance as he crafts cuisine inspired as much by seasonal ingredients as by his Breton (check out the surf ‘n turf dish of Angus beef and oysters in a stock of marinated herbs and crunchy veg) and Grenoble roots (illustrated by his Chartreuse-inspired dessert). A festival of spot-on culinary gems, a highly affordable lunchtime menu and fine dining prices in the evening.