Chef Léo Forget, an alumnus of Pierre Gagnaire, brings a refined, ingredient-led approach to this former Bordeaux printing house. The cuisine is characterized by technical precision and seasonal intelligence, often featuring a sous-noix of lamb cooked to a perfect, blushing rose. This is paired with a silky carrot mousseline and the concentrated sweetness of red peppers confit in olive oil. Aromas of toasted pine nuts and garlic confit provide a savory backbone to the ever-evolving menu. Texture is explored through dishes like pollack carpaccio, where the clean snap of cabbage and the citrusy brightness of orange tacos create a refreshing contrast. The kitchen employs sophisticated reductions, such as a spinach juice or a shellfish emulsion, to bind complex elements with a light, modern touch. Each plate is a balanced composition of acidity, salt, and earth, reflecting a deeply personal culinary philosophy.