Alas, the couturier is no more, but the table remains, for his admirers, and also for lovers of Italian cuisine. The restaurant has gradually built up a fine reputation in the field, establishing itself today in Saint-Germain-des-Prés as one of the finest references. The menu is impeccable, with classic and revisited recipes of obvious mastery, such as mi-cuit of red tuna, lightly spiced crusco bell pepper, sweet and sour Tropea red onion, linguine with Roman zucchini and sweet and sour mint, langoustine confit, braised beef ravioli with Cremona mustard parmesan and candied fruit, veal fillet rolled in Tyrolean speck and stuffed with aromatic herbs, sautéed chanterelles and potato millefeuille. Italian cellar.