I’ve been a fan of Mr. Toutain’s very modern, creative takes on French food for many years. His food is beautiful and poetic. Some dishes seem experimental (in a delicious way) for example, langoustine fritters with blackberry gelée or have mushrooms for dessert served with a quenelle of sublimely creamy caramel ice cream. His cooking style has evolved compared to what I’ve last eaten in 2016; it is very refined but it retained inspiration of the natural, rugged beauty of nature. The service was gracious. The chef and his team are absolutely deserving of the 2* Michelin.