The story
Chef Jimmy Boniface guides the kitchen with a focus on straightforward execution and ingredient quality. The Gault&Millau guide awarded thirteen points in 2026, noting the space as a relaxed counterpoint to heavier dining. His approach to bistro cuisine relies on regional suppliers rather than complex preparations. Every plate follows a clear logic that respects the raw material.
The restaurant occupies a room overlooking the L’homme river valley, framed by walls dating back to the early eighteenth century. Builders constructed the current structure between 1706 and 1734 atop earlier medieval foundations. Wooden beams and stone arches create a quiet backdrop for evening service. Guests settle into a familiar environment where conversation flows easily.
Seasonal vegetables, pasture-raised meats, and regional dairy form the core of the daily offerings. Kitchen staff apply exact temperatures and careful timing to keep flavors intact. This bistronomy style removes unnecessary garnishes while preserving depth. Diners encounter honest cooking that changes with the harvest calendar.
Recognition
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