An appealing themed address that honors a classic recipe that can be adapted to any taste, savory or sweet. Twenty or so distinct choices: on the one hand, tomato basil, salmon ricotta, up to the Henri IV soufflé, flagship of the house, with poultry and mushroom sauce; on the other, apple calva, raspberry rhubarb and the indispensable Grand Marnier soufflé to finish. Complementary dishes include salmon béarnaise, duck breast with peaches... Menu soufflé at €40.