This restaurant installed in an old farmhouse boasts an intimate atmosphere and a decor in which wooden floors meet exposed stonework. Head chef Benjamin Royer creates dishes that show off an undeniable savoir-faire: scallops cooked on stones, flambéed with saffron gin, smoked aubergine caviar and beurre blanc, and pan-roasted turbot, poached heirloom turnip with parmesan and a truffle sauce.