Chef Jean-Claude Moucaud serves up his classic dishes with masterful seasonings. Just take the cod with young leeks from Troisvierges, topped with mimosa eggs and a delicate hazelnut oil. The perfectly cooked veal fillet was accompanied by a few beautifully roasted tomatoes and a full-bodied rosemary gravy. For dessert, a Breton shortbread with equatorial dark chocolate was accompanied by an invigorating pan of red berries. Madame welcomes guests with delicacy and sunshine in her voice.