Just off the tourist trail, these premises, once a crêperie, are now the new headquarters of Jarvis Scott. The bad boy chef, previously at the helm of Liquide, flaunted his talents on French TV's Top Chef. There is a rock 'n' roll vibe to this stripped-back, minimalist space: an intimate first room centred on an open kitchen and, upstairs, a communal table seating 10 guests in a more refined atmosphere. Far from the culinary mores of a seaside resort, the chef shakes up diners' expectations with uninhibited pairings that make a statement: frog's legs teamed with merguez, whelks mingling with sauce algérienne. The chef's message is loud and clear: bold flavours delivered without unnecessary frills. The wine list gives pride of place to natural and organic wines. Be sure to book to save disappointment! Love at first bite.