Sota Atsumi, whose CV boasts lofty establishments such as Le Clown, Toyo, Michel Troisgros in Roanne, etc., transports diners with his Gallic cuisine imbued with modernity, served as a set menu composed of the best market-fresh ingredients. The fashionable dining area calls to mind a post-industrial loft with its gabled ceiling, huge central table d'hôte and open-plan kitchen (with a wood-fired oven), extended by a bar. Dishes include Mediterranean red tuna, grilled white asparagus and garlic sabayon or grilled scorpion fish and turnips… Pleasantly casual vibe.