In the city of the Lumière brothers, chef Jérémy Galvan has changed direction, transforming his fine dining restaurant into this cosy dining spot. The bistro-style menu has been pared down to just a handful of dishes – often creative, these are nonetheless always firmly rooted in the seasons and local produce. The chef, who is the grandson of a market gardener, is a firm believer in the importance of local food, and his dishes are all about freshness: citrus fruits in the lentil amuse-bouche; a condiment that brings brininess, bitterness and acidity to the pork; and apricot profiterole with a verbena cream.