The place has cachet and the direction taken over time, towards a welcoming lounge, good soundtrack, interesting and extensive cellar to discover Burgundy, is a modern and respectable option. Although the menu is a little less ambitious, seasonal and local produce are still at the forefront, with fine white asparagus, low-temperature Crisenon trout and strawberry-rhubarb sablé for dessert. Today, the best way to approach the place is undoubtedly to choose a fine bottle of wine, and accompany it with aperitif plates to share, charcuterie, Gillardeau, karaage, parsley ham rillettes, hummus and beef fat fries.
