After having been deserted for some 25 years, this former stainless-steel workshop just behind the railway station has been revived by Jean-Sébastien Ribette and Sahondra Verdan (formerly of Auberge de la Veveyse). An off-kilter, smart industrial vibe sets the scene for a choice of culinary options: brasserie fare to the fore, or more ambitious (and surprise) set menus in the gourmet section. Market availability dictates the menu, hence the freshness of the ingredients. For example, scallops, roasted and tartare, with pumpkin and cloves, roast monkfish in cider butter with textured vegetables, perfectly roasted Bresse pigeon with apple molasses.