Chef Hervé Horne orchestrates a daily-changing market menu in Ermont that balances rustic French tradition with contemporary precision and disciplined technique. The experience often begins with warm, airy gougères, their nutty aroma preceding a sequence of technically adept plates. A standout is the blue lobster, served cold with crisp Ratte du Touquet potatoes, or the indulgent farm poultry sautéed in Champagne with a velvety foie gras cream. Texture is paramount, from the lacquered crust of Aubrac beef to the delicate snap of parmesan-dusted asparagus. Each dish is a curated journey of seasonal ingredients, finished with a minute-churned ice cream.