These cadets are brothers who greet diners in a trendy interior of 1950s inspiration. After working alongside Christophe Hay for many years, Charles Bernabé handpicks outstanding veggies from local market gardeners and the finest fish from nearby fish markets, thus explaining the success of dishes like his mackerel, tomato and pepper starter. This talented craftsman masterfully juggles with his classical training, his grandmother's Breton culture, even his father's pied-noir origins and what today’s diners crave. All this without ever compromising on the clarity of his dishes or the flavour of his sauces. Spot on delightful service.