The head teacher might have left a while ago, but it is still evident that this place used to be a school building – even the children's coat hooks remain. Nowadays, this is a warm and welcoming restaurant with a cosy lounge area. French cuisine unveils all its generosity here. Think unctuous duck liver terrine served with toasted brioche; sea bream on a bread crust and a spicy sauce with saffron… Unbeatable value for money!