This iconic institution of the Morvan region, which has seen so many generations of chefs and fine food lovers pass through its doors, has embarked on a new chapter. Since its auspicious débuts with Alexandre Dumaine and Bernard Loiseau, followed by 40 years under the helm of Patrick Bertron, Louis-Philippe Vigilant now runs the show at this culinary landmark and continues to uphold the authentic culinary signature that has forged its reputation. In addition to the chef's new creations, nostalgic guests can travel back in time and sample some of Bernard Loiseau’s great classics, such as frog's legs with garlic purée and parsley juice, or pan-fried pike-perch in a red wine sauce.