Bruno Verjus has a credo: select the finest ingredients and cook them with humility and the utmost respect. The "self-taught chef", as he calls himself, is a remarkable character: an entrepreneur, blogger, food critic and now even an author. In his open kitchen facing the customers, he is a charismatic orator, talking about his suppliers and his desire to take a back seat to the artisans who produce what he cooks – on that note, when it comes to either the recipes or the ingredients, the chef considers himself above all a "middle man". Everything is made to order, with garnishes and sauces designed with just one thing in mind: to elevate the ingredient without distorting it. The deliberately short menu presents atypical compositions (some with equally unusual names): homard à croquer presque vivant sur son rocher ("lobster so fresh it's practically alive on its rock"); red mullet Rossini (and its succulent sauce); pink praline tart made according to Henry Cornil's recipe for Alain Chapel.