At this intimate, traditionally furnished restaurant, Chef-Owner Pascal Aussignac’s menus serve as an ode to the hearty produce of South West France. It's one of the world's most indulgent cuisines and is showcased here in a seasonally changing menu of dishes such as chou farci with hare. A modern edge is found among the tradition, like in the 'Philosophies of Clementine Variation' dessert. The service team are engaging, attentive and knowledgeable; ask them about the wine and tea pairings.