Frédéric Sandrini has settled in this pink sandstone and white fronted edifice opposite Hagondange railway station. Your tastebuds will be delighted by the modern, imaginative craftsmanship of this chef, on a constant quest for suppliers-partners whom he selects meticulously: abalone, hand-harvested by divers in the Bay of St Brieuc, fish from Saint-Quay-Portrieux or Boulogne-sur-Mer and a cheese trolley piled high with produce from “star” cheesemakers. Meals are served in a contemporary, pared-down interior. Two surprise menus and a set lunchtime menu.