Chef Julien Boscus, who hails from Aveyron, has finally opened his own restaurant! Formerly the Michelin-starred chef at Les Climats in Paris, he creates modern dishes using first-rate ingredients in his newly opened establishment. One example: roasted rose veal from the Basque country, delicate wild mushroom mousseline, onion and a jus. Good flavours, technical skill, modern setting: it hits the mark.