This iconic institution of the Morvan region, which has seen so many generations of chefs and fine food lovers pass through its doors, has embarked on a new chapter. In the wake of its auspicious débuts with Alexandre Dumaine and Bernard Loiseau, chef Louis-Philippe Vigilant now rolls out up-to-the-minute cuisine founded on solid classical bases. He has added his hallmark to more personal recipes that star first-class ingredients. Nostalgic guests can travel back in time and sample some of Bernard Loiseau’s iconic classics, such as frog's legs with garlic purée and parsley juice. The lineup of desserts, which are the work of Lucie Vigilant, the chef’s wife, continues to star the emblematic orange-flavoured ‘roses des sables’ with pure chocolate ice cream together with a last-minute Saint Honoré made with chiboust cream (pastry cream lightened with meringue).