Chef Tom Brosuis puts together bistronomic dishes made from quality ingredients, with a menu that changes every week to stay in tune with nature. The monkfish with mussel and shrimp sauce, so fresh they seem to have come straight from the sea onto our plate, was particularly memorable, while the veal fillet rolled with smoked ham, Parmesan and sage was the epitome of indulgence. The bold combination of wood and concrete gives this contemporary setting an unexpected warmth.