Sota Atsumi is a raw talent with an impressive career to date (Clown Bar, Saturne, Toyo, Michel Troisgros in Roanne etc). He transports diners with his French cuisine imbued with modern flair, served as a set menu composed of the best market-fresh ingredients. The space calls to mind a post-industrial loft with its gabled ceiling, its huge central table d'hôte and its open kitchen, extended by a bar. Dishes include raw scallops, spaghetti squash and a butternut jus; ceps confit, sparassis crispa and chanterelles, finished with a Savagnin sauce.