The former concierge lodge in the grounds of the Château de Bac-Saint-Maur is now home to this modern restaurant. Bathed in light thanks to its large bay windows, the space features a few design details that reflect the season. Langoustine and beetroot for starters; veal, mussels and samphire for the main course; tomato, vanilla zephyr and oregano ice cream for dessert: the chef aims to surprise with cuisine that is creative (in moderation), and made with good ingredients, mainly local and seasonal.