Jacques Decoret chose to set up his restaurant in a 19C building with a large, boxy extension with a glass-paned front. Now assisted by his two sons, the chef is a master of his craft. He proposes refined and aesthetically pleasing dishes that draw on exquisite produce, while steering clear of any ostentation, for instance Arctic char from Charles Murgat Fish Farm, nasturtium emulsion, romaine lettuce. The amuse-bouches also have bags of personality. If you wish to extend your stay, there are a few maison d'hôte-style rooms designed along the same contemporary lines as the rest of the property.