Here, bistro spirit and modernity are skilfully allied in the decoration. The food, created by a young couple of self-taught chefs, fêtes the market and proves to be meticulously prepared. The single set menu changes every day and for lunch on this occasion we sampled the Bigorre black pork shoulder, mustard seed juice and a Breton buckwheat shortbread, chocolate cream and praline emulsion. The dishes are explained in a friendly atmosphere, and, as is fitting in such a place, the menu is accompanied by a fine selection of regional wines.