The white tablecloth is back at this Michelin-starred bistro across from Ferrandi culinary school. Chef Antonin Bonnet treats pristine ingredients with quiet reverence: hand-dived scallops from Erquy, 90-day aged pork, seasonal peaches with fig leaf ice cream. His ceramicist wife crafted the tableware, wildflowers arrive weekly, and the 26-seat room glows with design classics. It's refined without being stuffy, comfortable without being casual.