Much like the artist Corot, who painted the nearby ponds, Rémi Chambard turns to nature and produce from Île-de-France for inspiration when it comes to cooking. He devises a set menu that showcases the region by highlighting the different villages from which he sources his ingredients, from Montmorency to Crécy-la-Chapelle. He also personally undertakes what he calls his "urban harvest" in the King's Kitchen Garden in Versailles. This virtuoso chef still takes great pleasure in working with vegetables and plants (as well as other ingredients). Imbued with a certain purity, his dishes are striking in their freshness, lightness and aesthetic, not to mention the depth of his sauces and emulsions. Take, for example, the wild pike-perch from the Giverny area, enhanced by a remarkable sabayon with saffron and parsley, or the veal sweetbreads au gratin with Meaux mustard and a reduced jus with watercress and tarragon. The pared-back, plush, yet cosy interior provides the perfect foil to polished cuisine.