At this town-centre restaurant, discover the cuisine of Gildas Gautier, a chef who is passionate about premium ingredients. Stuffed cabbage with beef shank, porcini, yuzu and oyster mushroom broth; wild sea bass, spinach and cauliflower; crêpe Suzette ravioli with salted butter caramel: tempting traditional recipes prepared in time-honoured tradition, with regularly changing options on the blackboard. In fine weather, dine on the small patio.