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Image Credit: Behind the discreet facade, a small ground-floor lounge, a glass-walled cellar and, upstairs, an intimate dining space sitting 20, done out in a beautiful blend of wood and stone. At once modern and firmly rooted in the Breton terroir, the cuisine also makes the occasional foray further afield. Creamy parsnip is combined with the sweetness of ricotta and pearl. In the evening, the chef proposes a more ambitious multi-race set menu, plus a small à la carte menu. In fine weather, the quiet terrace is a welcome retreat, sheltered from view and the hustle and bustle of the city centre.