The elegant, refined location is in perfect harmony with the cuisine of chef Frédéric Calmels (previously at La Réserve in Paris). He serves a single-choice tasting menu based on superb seasonal ingredients. Meticulously prepared recipes, beautiful aesthetics and excellent sauces bring out the true essence of the main ingredient: for example, cucumber and curry plant, Sologne caviar; braised veal chuck, sorrel and caper condiment; Canada apple, crème fermière and fig leaf. The carefully devised garnishes and accompanying dishes inspire wonderful taste sensations, which are enhanced by a dining area that has a vantage point over the surrounding nature. A precise, explosive and enchanting experience.