The place isn't new. In fact, it's been around for nine years, aging gracefully, and has expanded with a cellar and tasting room right next door. (…) The concept: classic cuisine revisited with a modern twist, and natural, high-quality wines, all featured on a substantial wine list complemented by a nice selection by the glass. For example, the exquisite Perche pork chop, breaded in panko, served with lovely homemade skin-on fries and sweet and sour mayonnaise with maple syrup. Or the amusing and original quail presented like a "cordon bleu," stuffed with Morbier cheese and ham, served with Béarnaise sauce and the same homemade fries. Or the vibrant rock octopus, smoked with hay and served piping hot in its casserole dish. (…) In summer, the corner terrace is pure bliss.