Located next to Place du Maréchal-Juin, this charming little 1900s restaurant has a glass front, green wood panelling and listed ceramic tiles. Chef Pauline Nicolas, who trained at Maison Rostang, conjures up enticingly named dishes that live up to their promise once served. For lunch, a delicious starter of Morteau sausage, mushrooms and a vin jaune sauce, followed by trout with braised baby gem lettuce, and for dessert, it doesn't get more indulgent than the poached pear tartlet. Here, the high-quality ingredients are treated with the respect they deserve.