This Italian chef has set up shop in a chic, refined restaurant at a slight remove from the centre. Vasco Baldisserotto has worked in three-star restaurants in Italy, as well as with the Bras family both at the Musée Soulages and their Laguiole restaurant. Now flying solo, he has created a French-style cuisine, albeit with Italian influences, particularly from his native Venetian region. Familiar with the finest produce, he chooses the best, which he enhances with his sauces: wild meagre with a delicious tangy pink peppercorn vinaigrette that brings out the best of the fish; ravioli with rabbit stuffing and chanterelle mushrooms flavoured with his own take on cardinal sauce.