At the exit, towards Mont d'Arbois, it's like a private chalet for the golden youth who have come to witness the creations of Diego Alary, golden chef to whom everything succeeds. With the kitchen just one floor below, the "runners" have their work cut out for them, but all goes well as they savor scallop ceviche with clementines and tiger leche, veal osso buco with tagliatelle and sweet churros in a dessert menu that's a little thin. The wine list also needs to be expanded.