Chef Arnaud Deparis has gone back to what he does best and offers highly appetising and tasty brasserie cuisine, such as his 12-hour veal, served as a blanquette. The meat is as tender as it comes and the sauce's hint of acidity gives the dish a real lift while the fried onions add a welcome crunch. A detail perhaps, but one that makes all the difference. The fluffy French toast with its velvety ice cream and runny caramel is the final touch. One more point and the chef’s hat is back on.