Restaurant Laurent Azoulay - Le Saule Pleureur  

Talent and modesty don't always go together but in Laurent Azoulay to two qualities come together, rendering his cuisine at once creative and progressive. Platters of game roasted with hay, with cèpes and juniper jus - quite savory but could not compete with a magnificent hare à la royale and house recipe. Superb revisiting of a grand classic. The general level is genuinely elevated and continues to evolve. Ventoux farm pork with black sausage; root vegetables with traditional mustard jus - unbelievably tasty. And copiously served. The desserts illustrate the talents of the pastry chef in a fabulous declension around chocolate. Well managed wine cellar privileges the near region without neglecting some grand crus. Three rameaux salute this discrete and perfectionistic chef.