This is a table of distinction, both in its relaxed welcome and in the dishes it serves. The slate is not overflowing, but the dishes are finely mastered: homemade tarama, foie gras mi-cuit with mango chutney, hake filet meunière with garlic cream, sweetbread nuggets with beet and mustard ketchup, vanilla and tonka millefeuille with buckwheat caramel. Around €50 à la carte,