Our regional cooking doesn't need any particular influence or a gastronomically known chef. This means that Yohann Coyet's address has its own strong personality. Here is a small, harmonious, culinary miracle where everything is possible, you just have to be open minded and want something you don't know. The house takes you by the hand to visit its ideas. What ideas? Oh alright... but don't grumble if the dishes are no longer on the menu! The more orthodox recipes: fresh foie gras terrine, pear chutney. Goat's cheese tart and Parma style ham, crisp sun grown vegetables, vinaigrette with lavender honey. Sea bass with scented butter, small fried vegetables and polenta. Chicken supreme stuffed with fresh goat's cheese and covered with pine kernel, crushed potatoes with basil, thyme jus... and even hand sliced beef tartar which is apparently remarkable! On the other end of the scales is Mauricette. I mean her dishes. To start with: "moelleux de poisson façon thaļ, sauce curry coco" (Thai style fish with curry and coconut sauce). It looks good to begin with. It is good too. She digs in without the least effort to nibble the smells and breathe in the flavours.

15,5/20! A change in latitude with her "agneau en curry façon "Taj Mahal",lentilles Dal curry et riz basmati" (lamb curry, Dal lentils and basmati rice). The composition is really well worked but evident without showing any form of effort. It just represents Northern India: that's all we wanted in the first place! Super: 15,5/20. Whilst the lady with the green hat takes herself for Alexandra David-Neel, I fill myself up with "saveurs exotiques". It's a spruce dish with nem, samossa and Reunion Island specialities. Exceptional, the coriander perks up my pleasure. "Un coin de..." has set the clocks straight as far as our Asian expectations are considered:15/20. A cuddly "risotto aux champignons des bois montée au Mascarpone et copeaux de Parmesan" (wild mushroom risotto with Mascarpone and slivers of Parmesan). Gentle sweets to conclude: "nems croustillantes aux deux toblerones, fruits frais" (crisp nem with toblerone chocolate, fresh fruit), cute for 14,5/20. And a "crème au citron, meringue émulsion vanille (lemon cream, vanilla emulsion and meringue) that I would rather have liked to have had at home, but I finished it. The atmosphere is relaxed and takes you away thanks to a pretty park. The wine cellar is serious. But, just go and try it for yourself.