Philippe Moreno's cuisine is a blend of land and sea. Carefully selected products are sometimes offered in unconventional ways, allowing us to enjoy the flavor of raw or cooked asparagus, or a warm trout-stuffed dessert that's a refreshing change from gravlax. A great success, showing that the chef has retained his mastery of fish dishes, with lightness and finesse, rather than the duck breast raviole, which is generous and tasty, but less seductive. Prices remain high for an unspectacular ensemble, but there's plenty of attention to detail. The wine list is rather short and expensive, but the service is good and the experience pleasant.