On Place Louis XII, a contemporary dining room decorated in shades of sage green opens onto the kitchen. Romain Matura, who hails from the Pays de Bray and came to cooking later in life, focuses on seasonal and regional produce: seared John Dory, cooked to pearly translucence at the centre, is served on a mousseline of Beauce beans with basil, accompanied by a briny shellfish jus and a marinière of mussels poured tableside; Normandy beef sirloin with savory-flavoured pommes dauphines. A lighter set menu is available for lunch; two tasting menus in the evening.