On the road to Montluçon, Arnaud Paulus, a former engineer who learned the trade in the region, crafts modern cuisine with a creative twist and the odd scattering of spices. The menu is concise and seasonal, examples of which are gravlax of trout with a guacamole of broccoli or a ballotine of guinea fowl and langoustines paired with a butternut, feta and walnut maki. Peaceful terrace to the rear.