More than just a good meal, the recipes of Père Ravoux are an invitation to travel and evoke another era. On the menu, fillets of herring and salmon marinated in the old style, leg of lamb Ravous claims to take seven hours to cook, a small selection of fine cheeses, before ending on a sweet note with a "tarte demoiselles Tatin" (caramelized apple tart) with crème fraîche ... A beautiful place.