Seared scallops, butternut squash and bacon foam; lightly smoked beef fillet, parsnips and candied shallots; sole fillets, white shimeji mushrooms and smoked butter – Jean-Luc Paulhan seamlessly creates meticulous, tasty cuisine, rife with contemporary flavours. The mezzanine room to the rear (with its window overlooking the courtyard) doubles up as a terrace during the summer months.