Obviously, this address is sometimes confusing, even divisive. More than three hours of dining, some thirty plates, a farandole of appetizers (the table is literally drowned in them), a debauchery of pre-desserts, and dishes mostly centered on vegetable and seafood products, which constitute the heart of the meal, with some real flashes of brilliance. What fireworks, what excess, what a party at Pierre Lambinon's! Today, the chef's technical mastery (notably the remarkable cooking of fish) combined with impressive creativity deserves a helping hand, even if the menu is still imposed, with no hope of escaping the ceremony or choosing his evening. The three main courses we tasted - roast monkfish, barigoule chou-rave, line hake, celery and Gers duck - were clearly worth 16/20. A very good restaurant manager, in the right tone, who leads a youthful team, very professional, but lacking a little, for some, warmth and casualness.