David and Yossef seem to have settled down. The vibe is less hectic, the menu has changed little, and the service is still flawless thanks to their smiling, efficient team. L'oeuf parfait is still perfect, the dishes are presented creatively without being excessively showy (an enormous sea bass served on wrinkled paper), and the fish and meat are cooked exactly as they should be, without neglecting the vegetables. We especially liked the still crunchy asparagus served on a creamy artichoke sauce, or artichokes with spinach on a subtle garlic sauce. The desserts are genuinely creative such as a trompe l'oeil of stones hiding a chocolate mousse or the semi-freddo crème brulée with lemon grass. The taste lives up to the appealing visuals. They are never too sweet, with the perfect balance of crispiness and creaminess.