This famous institution of the Morvan region, which has seen so many generations of chefs and lovers of fine food pass through its doors since the days of Alexandre Dumaine and then Bernard Loiseau, has embarked on a new chapter. After over 40 years of loyal service, Patrick Bertron has passed the baton to his right-hand man Louis-Philippe Vigilant. There is no doubt that the restaurant will retain the culinary signature of authenticity that sealed its reputation. As an alternative to the chef's new creations, nostalgic guests can travel back in time with some of Bernard Loiseau’s great classics, such as frog's legs with garlic purée and parsley juice, or pan-fried pike-perch in red wine sauce.