Owner-chef Pascal Angenard's charming yellow-and-blue restaurant features regional cuisine. The satisfying specialties include terrine of foie gras with four spices, roast lobster with cider vinegar and cream-enriched potatoes, slow-cooked veal flank, and hot apple tart. Pascal recommends roast turbot flavored with shallots en confit. A fine array of wines can accompany your meal. On some nights a dish here or there might not be sublime, but most are excellent.
