Enchantingly vintage in design, with bar and overhead ceiling fan, this is a tasty little neobistro delightfully off the tourist-trodden track. 'Massale' is the ancient process of sorting the best seeds to replant next season, and selecting exceptional produce is precisely what owners Thomas and Arthur, together with Finnish chef Marlo Snellman in the kitchen, uphold.
The day's menu might include a poached egg in pecorino cream, followed by guinea fowl from Les Landes in southwest France married with spinach and roasted walnuts. End with a 120-day-aged Morbier, or a Sicilian-orange rice pudding with caramelised pistachios. Massale is a top insider choice for lunch before or after nearby Atelier des Lumières.