A father-and-son team is behind this brasserie-style restaurant with a smart, polished interior and a hint of Scandinavian flair. The father is a seasoned professional who has been cooking since he was 15 (his CV includes the Grand Hôtel du Lion d'Or in Romorantin and the Domaine des Dryades); his son provides enthusiastic service front of house. Farm produce and fish from Brittany are elevated by the sure touch of the chef: pan-fried snails and octopus, root vegetables and black garlic jus; sesame and dried lime biscuit, crumble with toasted sesame oil.