Jean Vrijdaghs, Sébastien Hankard impart character to this noted restaurant maintaining no fewer than one MICHELIN Star from 1963 to 2011. Rejuvenation awoke restaurant and rooms to original grandeur. Team’s zeal pervades notably. Renowned products like Breton lobster and regional game pair with homegrown garden vegetables—meticulous detail and precise techniques create standout dishes. Classic recipe inspiration enlivens contemporary turn—a touch of acidity emblazoning sides—even with familiar cuisine. Surprise comes from subtleties—spice-infused foie gras topped in beetroot cream, refreshing creamy apple sauce, mousse-like beetroot sauce and subtly nuanced cooking jus—this grand maison reclaimed full former glory!