A stone's throw from the Cité des Congrès events venue and the lively rue Fouré, this concrete-clad neo-bistro has an industrial edge. A couple made up of chef Ruddy Maisonneuve (P'tite Pomme was his childhood nickname) and Juliette Jovelin (front of house) are the driving force behind this venture! Trained as a pastry chef and formerly sous-chef at Lulu Rouget, the chef cooks up ultra-fresh seasonal cuisine, elevated by local produce – some of the vegetables are supplied by his brother, a farmer and baker. In all their vibrancy, his refined, precise dishes are testament to the work of a true professional: aubergine, blue lobster and cherries; fish from the fish auction, (pulped) bell pepper and courgette; chocolate and hazelnut choux bun.