This former wine storehouse is now the restaurant of Guillaume Dercourt and Amandine Sabot, chef and pastry chef respectively. The cooking is resolutely modern in its form and draws playfully on the traditional French repertoire: chicken liver royale with port, creamy corn and red pepper gel; duo of pork with filet mignon cooked at low temperature and shoulder confit. Round off your meal with the nicely crunchy tartlet with black sesame, yuzu and vanilla bavaroise. You're sure to fall hook, line and sinker for this place – not least the gorgeous patio cobbled with old stone and featuring an olive tree!