A family-run business exuding a quaint charm, expertly run by Madame Gruber, while her chefs, husband and son no less, pay meticulous attention to the home-made fare. The appetiser set the tone with an asparagus panacotta deliciously teamed with an apple jelly. The pan-fried foie gras was tender yet crispy, while the bacon, cooked for 36 hours, was served with a well-balanced yakitori condiment. The most sensational pommes dauphines in the country are well worth the trip. And the first chef's hat is finally on!