Low-temperature poached egg, cream of parsnip, mushrooms and shallots; guinea fowl, cabbage, rosemary jus; jellied strawberries, meringue, strawberry sorbet… The “carte blanche” menu of seasoned chef, Willy-Marc Zorn, at the helm of this eatery near Laon station, highlights market-fresh ingredients. Fine wine list. On the spot every time!