This is a long established restaurant, originally opening in 1926. It has a cramped but pretty Belle Epoque dining room, serving just 36 covers. A starter of two different terrines, one goose liver and one duck liver, was simple yet succeeded. The texture of both was silky, with the duck liver terrine in particular have stunning depth of flavour, with a few capers lurking in the terrine to add a little bite. My wife's lobster salad was also superb (20/20). My fillet of beef with truffles was cooked carefully, the black truffle slices adding an extra flavour to the good quality beef, which was served with a few potatoes, a pool of the cooking juices and some excellent flageolet beans on the side (18/20).
Cheese was in excellent condition, and had a couple of Belgian cheeses as well as the usual French ones such as a perfect Brie de Meaux. A chocolate soufflé was stunning both in taste and lightness, though the addition of a few slices of pear at the bottom of the soufflé dish seemed unnecessary. Coffee and nibbles were also excellent. A solid 3 star place on my visit, though in 2007 Michelin demoted it to two stars. Service was attentive.