With his new venue, Philippe Etchebest had in mind lovers of tradition, those nostalgic for great brasseries, and anyone seeking a restaurant serving good food in a warm and elegant atmosphere (hardwood floors, wood panelling, chandeliers and mirrors). Traditional service and tableside finishes set the tone. Pâté en croûte, egg-mayonnaise, Lucullus terrine (with foie gras and beef tongue), duck à l’orange, pike quenelles with lobster sauce or skate à la grenobloise – the classics and the excellent cuts of meat to share are beautifully executed and truly indulgent. Diners come to treat themselves to dishes à la carte.