#I also want a grandson who can cook#| Location in the National Gallery. | The pink and tender color of the environment makes people unexpectedly a restaurant of a man. | The service is sometimes expensive, and it is really expensive in the details. Need to book a weekly reservation in advance. The reason for the early reservation (?), arranged the location of the curved sofa for me. See the chef Julien Royer on the side, whispering. There is also a small dried bouquet of heart-warming flowers. | Product lunch 4 course 128 new, 6 course 188 new, 8 course 248 new. Menu is very simple, the order of four dishes named in French is one, two, three and four. Choose heirloom beetroot variation (real appetizer), rosemary smoked organic egg (visual effect), confit banka trout (more ordinary than other dishes) and lemon tart (exploding acid and detoxification). The snacks before the meal are in a small and fresh style, not to stimulate your taste buds with acid; The steamed eggs are very fluffy (also with dried mushrooms that can only be smelled); the meal package is three-piece set; the dessert is also two-piece set... petit four is very childlike. The whole meal process is very comfortable, the food is also attentive, it is worth trying.