It was in 1984 that Guy Lassausaie first donned his chef's hat in this family-run establishment, founded four generations earlier in 1906. In a refurbished stylish grey, black and white interior, this "Meilleur Ouvrier de France" continues to regale us with a winning formula that enthusiastically celebrates local (and, more generally, Gallic) culinary traditions, whilst giving a free rein to his inspiration. For instance, fillet of sole cooked on the bone, lemon confit, spinach leaf salad and juniper jus, or breast of Bresse poultry stuffed with the leg confit, an Albufera sauce and a tartlet of poultry livers… Feelgood food that ripples with ambition and comforts the soul.