This year Chef David Biton offers us sublimely transformed local products: carefully sourced and modest regional ingredients, typical flavors of the terroir, herbs, and perfectly selected meat and fish. Try the tasting menu to discover his world: a consommé of smoked chicken which gradually releases its aromas throughout the tasting ; tomato “leather” with an exquisitely presented red tuna tartar, with yellow tomato espuma ; an incredibly talented, subtle lamb’s tongue with demi-glace sauce, with its earthy sweet flavored quenelle of Jerusalem artichokes and a very good cabbage and onion stew ; a breast of duck with an onion soup and ravioli filled with leek purée, a great surprise, modest, simple and yet full of flavors ; a filet of veal with garlic cream, or carrot cream and a leek fragrant with rosemary and laurel. The desserts are given the same level of attention: cake made with medjoul dates is both vegetal with its fresh leaves of lemon thyme and its Granny apple brunoise, and slightly musky thanks to the dates. With his flawless sense of balance and flavor combinations, perfectly controlled techniques, perfectionism that is close to obsessive, and impressive elegance , yes, this year David Biton delighted us : we love his earthy rooted cuisine, with its smoky and herbal notes. There is no flash here: only a great deal of technique, thought and talent.