Venture into the business zone to make your way to this handsome contemporary establishment – you won’t regret it! In a spacious, comfortable conservatory-cum-dining room, chef Pierre Grein curates cuisine according to Provençal traditions, adding a subtle, modern twist and meticulous, high-flying technique (illustrated by the trompe-l’œil desserts): velvety cauliflower soup, bouchot mussels, poulette sauce; seabass skin on roasted on one side, crumble of girolles and baby spinach leaves; a gold leaf hazelnut trompe l’œil of salted butterscotch, hazelnut praline mousse, chocolate crumble. Everything is made on the premises from top-notch produce. The knock-out titbits at the start of the meal and the friendly, efficient service, in particular of the sommelier, add the final flourish.