We started with a glass of white wine Roque Sestières from the Corbieres, which was excellent with the amuse bouche, a sort of crunchy cole slaw with pistou and a red pepper mousse. For his first course, Jerome had a pressé de boeuf with summer truffle and a sauce ravigote, some tapenade and tomate. I had sardines grillées with a polenta cake, crushed tomatoes, and a bit of green salad. Jerome's main course was a cassoulet, reconfigured by the chef, David Prevel, in a layered presentation, topped with more truffles and excellently cooked vegetables. I had a fantastic roast chicken accompanied by a risotto, flavored with bacon, with a sweet and intense mousse of lard. We had a half bottle of a red Château Grand Moulin from Lesignan-Corbieres, a distinctly red berry-flavored wine. To finish, Jerome opted for the cheese plate, served with a gelée of quince. I had an unremarkable fruit tart, but the wonderful mignardises more than made up for it: fruit salad, mousse au caramel au beurre salée, and crème brûlée!