There’s a whiff of the Belle Epoque in this old-fashioned dining room, which has its share of mirrors and ceiling ornaments. The menu appeals to culinary nostalgia as well, with dishes like home-made cassoulet, pike quenelles (long and delicate fish dumplings) with Nantua sauce, as well as escargots (snails) and homemade foie gras for starters. For dessert, indulge in crème caramel made with salted butter, or profiteroles with chocolate sauce. The restaurant also hosts workshops for tea-lovers where you can explore the secrets of gourmet teas (more information at