The tasteful and original setting immediately puts guests at ease. The dishes prepared by chef Renaud Nols and his team are delicious. This goes for the beef confit and foie gras gyozas and for the perfectly crispy monkfish cheek and sweetbreads. The spicy fresh sauce is a marriage made in heaven with the sea bream, giving our taste buds a little boost and contrasting nicely with the wholesomeness of the stuffed courgette flower. A fluffy floating island dessert rounds off the meal with a touch of sweetness and decadence.