Within this new hotel, this restaurant with its monumental bay window boasts an Art Deco-inspired decor: vintage light fittings, glass roof panels and a superb collection of Lalique vases. In the chic and intimate little space, diners savour the cuisine of Mickaël Furnion, who has worked at Château de Massillan in Provence and La Villa in Calvi. He curates a short menu of contemporary dishes in which premium ingredients are lovingly prepared: black truffles in brioche, Wagyu beef Wellington, and a "bouillabaisse de nos lacs" (soup made with fish from local lakes) – the chef's speciality. A very appealing wine list.