Revealed in 2023 in the 109, this young chef continues to delight us with a cuisine based on seasonal produce with precise provenance; the menu is short, the plates legible with no more than three ingredients; the miso winter radish under a beet mousse is just accompanied by this same vegetable in its raw state; transgression with a dish in which lean meat is roasted and then served in strips with sautéed potatoes on a fish stock; desserts are in the same spirit, with a lemon cream, Italian meringue and ginger shortbread just right. The wine list is predominantly local, with carefully selected winemakers, revealing a genuine desire to perpetuate healthy pleasure cooking in this small town between Angers and Saumur.