Located in the high street, this restaurant occupies a building that is typical of the region, modernised with a touch of corten steel. The interior is inspired by the 1970s, with a thick carpet and swivel chairs. Pierre Irion, an accomplished chef with stints at Lameloise and L'Arnsbourg, rolls out a seasonal score in the form of surprise menus or an à la carte lineup: green asparagus, smoked eel and stuffed morels; steak, raviole of braised cheeks, fried artichoke. Elodie Dehrer seamlessly runs the front of house operations, in the company of a sommelier who has curated a devilishly tempting wine list.