The great classics are still present, but certain types of meat or dishes in sauce are disappearing in favor of other choices. Tartare, too, has its own specificity: it's cut to order, with a knife, and the seasoning changes every week.
Another special feature is that the bread comes from Dardonville, the potatoes are gâtinaises, and the beers come from local breweries. "I only try to offer the good stuff, I get my ice creams from Glassico and I try, when I can't use local products, to go to small producers". As for desserts, try the "homemade" crêpe Suzette and enjoy.