You are more likely to find locals from Melun than fellow visitors at this auberge, and that’s part of its charm. Behind the solid stone walls of a former private home, the two dining rooms (on separate floors), plus an additional 10 tables on a mezzanine, overlook a garden. The menu items are based on modern interpretations of French classics and change every three months. The best examples include foie gras with white grapes, toast, and compote of apples; filet l’agneau stuffed with onions, pears, and new onions; and well-seasoned cassoulet of snails and sweetbreads, served in a copper pot placed directly on the table.