A quiet, regular address, fair in its offer and masterful in its service, with a cuisine that keeps abreast of current events. And that's all it takes to keep diners coming back for more: snail ravioli with mushrooms and wild garlic pesto, confit pork belly with peas, chorizo feta and beet condiment, Adour kiwi tartar (Label Rouge) with aloe vera tagette and yoghurt ice cream.