Chef Nicolas Beaumann enthusiastically perpetuates the tradition of delicious food that has always been synonymous with this emblematic establishment. His menu features both "Rostang classics" and more personal modern dishes. Diners can still enjoy the oven-baked pike-perch quenelle or, alternatively, crispy veal sweetbreads or pressed duck, prepared in time-honoured tradition with a silver press in front of diners. The sweets also make an impression – pastry chef David Boudinet's coffee, nutmeg, chocolate and bourbon dessert, for instance, is delicately balanced, delicious and refined. The decor, at once luxurious and unusual, works its magic on newcomers and regulars alike: Salon Art Nouveau, Salon Lalique, room overlooking the kitchen, art collection.