Jean-Paul Bondoux has chosen this elegant restaurant, tastefully decorated in contemporary style, to showcase his gourmet delicacies inspired by Burgundy tradition. The menu features a superb «noisette de cerf et mousseline de patate douce à la vanille», a «couscous d’abadejo à l’infusion de verveine et citron vert» and an extraordinary «carré de veau service voiture aux sauces de votre choix», accompanied by Argentine wines or an exceptional pommard.