Chef Jean-Marie Baudic (formerly of the Youpala bistro in St Brieuc) chose this modern eatery to craft a bistronomic repertory with his second chef Julien Rouault. Premium seasonal ingredients and intelligently crafted recipes are the focus: seabream and crunchy veggies; melt-in-the-mouth wing of skate with crunchy diced vegetables and a gutsy jus; shoulder of lamb paired with arancini… Different set menus at lunchtime, in the evening and at weekends.