For the last ten years, Breton chef Jérôme Evain has been paying tribute to his region as he crafts primarily local produce of flawless quality. An endearing venue, a tempting score and a bargain-priced lunchtime menu, illustrated by 65°C free-range egg, green lentils, emulsion of Ossau Iraty cheese, melt-in-the-mouth cod cooked at a low temperature and an iconic gâteau nantais with banana confit and butterscotch to finish. The professional, friendly front-of-house service is courtesy of Solenn.