A genuine restaurant that gives its guests plenty of space in a soberly elegant dining room, and comes close to earning a second toque for the elaborate, contemporary cuisine prepared by Géraud Gary-Bobo: sea bream crudo with peanut-grapefruit condiment, homemade pissaladière, quail with garlic jus, veal ratatouille onglet, caramel fleur de sel French toast with vanilla ice cream.