This institution dating back to 1582 continues its velvet revolution. Chef Yannick Franques, Meilleur Ouvrier de France in 2004, who carved out a career in the finest establishments (Ducasse, Frechon, Constant, Nomicos) proposes vivacious and constantly evolving dishes that know better than to snub the great classics, such as the numbered pressed duck. Impeccable service and an exceptional wine cellar boasting some 400 000 bottles. Tradition hand in hand with modernity.
- MICHELIN guide inspectors
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