A mysterious name, no difference between the starters and the mains in the evening, exchanges of ideas with the customers (invited to preview the dishes in the kitchen): chef Antoine Triquet has chosen to break with conventions, true to the path that has led him from insurance to cooking. The culinary fundamentals are present and correct, the portions generous and tasty, nature and the seasons are respected, and the cooking is on point (buttery yet crispy poultry, creamy polenta and ketchup). The space has a poetic interior designed to encourage conversation.