Tucked away just behind the old church, Église Saint-Joseph, and boasting a large terrace that is highly sought after in fine weather, this restaurant opened around 10 years ago in a converted rectory. The interior sports exposed red-brick walls, old parquet flooring, wooden tables made from old church benches, green pleather-upholstered seats and a kitchen counter behind which you can see the chefs at work: the atmosphere is both cool and authentic. The single set menu changes every month to reflect the inspiration offered by the market stalls and the seasonality of the ingredients – all of which are local and carefully selected. This is inventive, modern cuisine, in which every detail is precisely and creatively thought through: grilled broccoli with lemon balm vinegar, pollen and camelina oil vinaigrette; barbecued guinea fowl with apple purée, roast chicken jus and confit shallots.