Today, Arthur Hantz offers one of the most competitive slates in the neighborhood, with seasonal ideas executed with ease and logic, revealing both the chef's potential and his inventiveness. Connoisseurs gather here in small groups to enjoy a melon and zucchini starter, yoghurt and ras el hanout ice cream, cucumber and mint coulis, a peach return, eggplant, smoked bisque, a duck breast, bell pepper and peach, sherry vinegar and thyme jus, and finally a chocolate mousse 80% intense, cocoa grué and fleur de sel. Contemporary cellar.