Meet François Rouillé, Maxime Delalande and Julien Moniz, the winning trio behind this new wine bar where counter-top cuisine triumphs. The first presents a pick of great natural wines, while the other two are busy cooking. The decor is impeccable, as are the plates for sharing, which the restaurant excels at. The team can be seen shopping at the neighbouring Talensac market to add to their already high-quality sourcing (Ferme du Bois des Anses, Océan et Fraîcheur…). No bookings taken.
Shallot tatin, raw cream with miso
Hake, fermented vegetable juice, kohlrabi
Pear, mizuna sorbet