A modern dining experience, in keeping with the times, in its decor, cuisine and ambience. A certain ambition, with a varied menu featuring noble ingredients: sweetbreads with hazelnut butter and brioche, roasted turbot with saffron butter, beef steak with foie gras and reduced veal jus. Desserts in the same vein (finger praliné cacahuètes, sphère chocolat sucre pétillant), correct menu at €45 with reduced choice, cellar too classic without much interest, small choice by the glass.