A place where you feel good, where you like to come back to rediscover the well-being that naturally spreads, even alone at the table. Great attention to detail on every plate, as on everything else. The first white asparagus of spring, with its formidable perfection under the tooth and palate, accompanied by a Parisian sauce and contrasting treviso. A yellow pollack from the day's catch, which retained its water content even though it had to be cooked to crisp up the skin, but was softened by a silky cauliflower velouté. We finish with chef's desserts, tasty in their simplicity, or the technical but very successful Grand Marnier soufflé.
