The pleasure of finding Jacques Faussat reciting his scales without a false note is intact on each of our visits. A chef who honors French cuisine in all its resources, curiosity and openness to the world, with "must-have" dishes (potato and foie gras compression with truffle juice, pigeon flambé with capucin, Tatin calvados soufflé) and ideas of the moment that are always well translated, notably in the lunch menu: mackerel and artichoke, first morels with the meat of the day and gnocchi, coffee chocolate in tiramisu with griottines.