SEPT

In this location between the Marché des Carmes (covered market) and the antiques quarter, chef Guillaume Monboise has created a new space for foodies. This former tearoom done out in soothing cream hues boasts a brand new kitchen that opens out onto the restaurant floor – ideal for this talented chef who loves to have direct contact with his customers. In keeping with this philosophy, the service is professional and relaxed, and immediately puts you at ease. The dishes are enhanced with invigorating and refreshing seasonings – take the sea bass cooked skin on and served with a green olive sorbet and grated bottarga for saltiness.

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