Located opposite the opera house, this brasserie has preserved its 1920s decor of mouldings, mirrors and old photos. Classic brasserie fare, which is both copious and well prepared.

An inveterate traveller, the chef loves handling spices, and delivers tasty, full-flavoured cuisine. You can feel the generosity of somebody who is passionate about what he does. As for the decor, Volvic stone, a glass roof inlaid with plant motifs a..

This 19C building has a large cube-shaped veranda with a distinct transparent feel to the decor. Aesthetics and creativity are prominent in both the setting and the cuisine, both created by chef Jacques Decoret. The five B&B-style rooms are designed ..

Jean-Jacques and Marie-Ange vowed that in their restaurant there would only be a few tables, so as to be able to better satisfy their customers. And they are true to their word! Building on traditional foundations, the chef cooks up seasonal ingredie..

This particular snail clearly likes a little tipple of red wine and also figures prominently on the menu, which focuses on classic recipes.

From the restaurant area with a designer feel, diners can see into the kitchens, where the chef - whose initials are "Pyl" - concocts hearty, tasty and aromaticcanailledishes... A tip: it's best to book as it is often full.

A saucer placed on a lake: certainly not banal! At the water's surface, in a decor of glass and steel, diners enjoy contemporary cuisine. The quality ingredients are prepared precisely and the flavours duly follow. In summer, you can even sit on the ..

This restaurant is situated on a boulevard lined with villas dating from the 1900s. It specialises in fresh, beautifully presented fish and seafood, such as Breton lobster, monkfish and bouillabaisse.