In the former HQ (from 1973 to 2023) of Alain Dutournier, who was renowned for his bourgeois cuisine with a focus on the terroir of the South-West, the revamped interior is more casual: open kitchen, vintage furnishings and a cocktail bar. The dishes are as delicious as ever, and some have a Southern French twang: think tortellini with artichokes, vol-au-vent with cuttlefish.