Pressé de bœuf (beef terrine), kale mayonnaise; roast mallard, glazed mini beetroots, confit legs; peanut chocolate, chocolate quenelle, ice cream and peanut praline: chef Guillaume Campion, like the pro he his, having worked in some of the best restaurants in the world, is embracing his role. With a sure hand, he delights diners with his lively bistro-inspired cuisine. In addition to the tables along the banquette, there are also larger tables, ideal for feasting with friends.