Chef Franck Baranger crafts fresh, meticulously modern dishes, the secret of which only he holds. A few examples: onion tartlet, confit of egg yolk, violet mustard and an emulsion of thyme and bacon; cabbage stuffed with mushrooms, salad of Brussel sprouts, vegetable gravy… A casual, friendly vibe provides the perfect foil to a distinctive, appetising and colourful culinary tapestry.