At this luxury neo-brasserie, the duo of Alain Solivérès (the highly experienced former chef of Le Taillevent) and Jimmy Tsaramanana celebrate the South-West of France with impressive technical skill and high-quality ingredients. The sautéed sweetbreads served with a vin jaune sauce and the millefeuille with its light vanilla cream remain two great classics of the house. As for the feel of the place, authenticity and conviviality reign supreme, thanks to a highly professional team. This is a restaurant frequented by bon vivants, and reservations are essential, as tables get snapped up fast.