Tiphaine Mollard, from Savoie, and Romain Casas, from Béarn, have teamed up, pooling their contagious good humour and respective terroirs in this bright, inviting space: an open kitchen, shelves packed with bottles, trinkets, photos and plants. Tarte Tatin with miso-glazed onions, Reblochon sauce and tarragon emulsion; vanilla Basque cheesecake with pomelo coulis and blood orange sorbet: the food is joyful and indulgent, down-to-earth and unpretentious. Reasonable prices.