Éric is an inventive, talented and unusual chef."My speciality is not having a speciality. I take inspiration from life so that my dishes reflect my environment. His restaurant combines several environments. Arranged as a triptych, it initially appears as a glass cube decorated in wild silk drapes, becoming a cosy boudoir before opening onto the garden. It has something for everyone. To enjoy or discover: black mullet, early leeks, white asparagus in daikon remoulade; saddle of lamb stuffed with nettles and scallops, new potato pie with spinach and quinoa sprouts, mint sauce from the marsh; Anjou poultry, einkorn wheat with marine vermicelli, grilled squid, and the famous rice juice.