The rare Ferrandaise cattle breed of the Auvergne serves as the foundational inspiration for this Parisian institution, where traditional French technique meets rustic regional soul. The menu is an ingredient-led exploration of heritage, anchored by the signature blanquette de veau, which features tender veal simmered in a rich, lemon-scented cream sauce. The aroma of fresh sage and browned butter permeates the dining room, heralding the arrival of the pot au feu de canard fermier confit. This dish showcases a masterful confit technique, resulting in duck legs that yield to the slightest pressure of a fork. Texture is paramount here, from the unctuous, gelatinous depth of the pressed oxtail to the delicate, seared crust of hand-dived scallops. Each plate is presented with a focus on generous, authentic portions that honor the chef's Auvergnat roots. The wine list, curated from small organic producers, provides a precise counterpoint to the hearty, technically accomplished cuisine.