In a pedestrian street lining Place de Jaude and St Pierre les Minimes Church, chef Ludovic Raymond proposes tasty food in the zeitgeist, made from first-class, seasonal ingredients. Examples include hen casserole in an aspic of lentils and Charroux mustard or Atlantic cod with mashed pumpkin and mango vinaigrette, followed by a mint-yuzu cheesecake to finish. Tempting selection of cocktail and spirits.