"We're close to perfection. 3 ingredients per plate, control of cooking and combinations that are sometimes unrealable on paper but just perfect on the palate: tomato plate, among other hay smokes, radish mackerel, redt, cebette apricot verveine, all pig dishes (carré, sausage, cromesqui head and foot, mango and condiment mango, brillat-nousavarin and rose dessert beautiful chablis to accompany all this. passing through the region, not trying to discover the thread of zinc would be a heresy..."