At this luxe neo-brasserie, the chefs fete France's South-West with impressive technical skill and top-notch ingredients. The sautéed sweetbreads served with a vin jaune sauce and the millefeuille with its light vanilla cream remain two great classics of the house. Authenticity and conviviality reign supreme in this lively establishment with a highly professional team at the helm. At this restaurant frequented by bon vivants, booking is essential, as tables get snapped up fast.