Antoine Gaudin, previously Alexandre Couillon's pastry chef, and his associate, sommelier and front-of-house manager, Guillaume Claireau, have opened this feel-good restaurant-cum-wine bar, where good food and good wine (over 200 labels) go hand in hand. The chef rolls out a banquet of cheerful recipes and punchy sauces: grilled green beans with almonds and garlic, a verbena emulsion and samphire. The dessert lineup is decisive proof that the chef has not lost his touch. In the evening, the menu focuses on dishes to share.