May it never change! This table we're so attached to, for its sincerity, for its cellar, for this epicureanism that goes right to the bottom of the plate and the glass. Of course, it's evolved, the hands have changed, but the style remains, and the menu still offers plenty of pleasure, with a hint of nostalgia: poultry liver salad, snails, rabbit compote with tarragon, beef bourguignon, skate wing with capers, roast duck breast... Expert cellar.