Thin slices of scallops on a bed of fresh dressed crab followed by a tender fillet of veal admirably flanked by a beurre noisette sauce and a French apple tart that melts in the mouth – what a banquet! This romantic venue steeped in charm owes much of its success to its polished classical repertory. Blessedly free of fads and frills, Johan Félicès and his team pay a savvy tribute to traditional good food.