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Chef Nicolas Stamm-Corby strikes the perfect balance between celebrating the classics and a touch of inventiveness that hits the spot every time. Whatever the season, he regales us with artfully presented dishes, in which premium produce takes the limelight. In winter, the ballotine of squab and foie gras, cabbage stuffed with "fil d'or" choucroute and pigeon jus with truffles sings a heartfelt ode to Alsace! Gifted young pastry chef Benjamin Mornay demonstrates his skills with a delicious baba au rhum, with crème chiboust, Tahitian vanilla ice-cream and a tasting of “ron diplomatico” that lingers with us still, as does the almost indecent trolley of miniature delights: fruit tarts, kougelhopf, cherry financiers and lavender honey madeleines…