Veteran chef and local lad, Jérôme Evain pays tribute to his region by way of a cornucopia of premium local produce. A welcoming, low-key interior, a tempting score and a bargain-priced lunchtime menu, illustrated by 65°C free-range egg, green lentils, emulsion of Ossau Iraty cheese, melt-in-the-mouth cod cooked at a low temperature and an iconic gâteau nantais with banana confit and butterscotch to finish. Solenn is in charge of the friendly, seamless front-of-house operations.