The Guyon couple's place has been going for some time! These two have made themselves become adopted just like all kinds of greed's! Or the opposite! It's the same really! People come from afar to have a nice time at Méia and Laurent Guyon's table! Because rubbing up to dishes made by this escapee from Vergé and Switzerland is a real pleasure! He even dived into the West Indies, but that's enough. My monomania of privileging the basics (the cooking) nearly made me forget to notice the advantageous changes made to this house and shady patio! Things have been re-thought; wine cellar with a glass door, the staircase has been redone, Italian stucco on the walls... Don't worry about the kitchen! I can see the regulars beginning to tremble and sweat heavily! Calm down! The chef's cuisine is still one of the most brilliant we have ever known, classical pierced by Pacific influences! And the prices are still as gentle as retiring to... Tourtour! Ah! What a cook! His dishes are limpid, take us where they want to go, are evident. After a clever tantalizer "crème brûlée aux asperges" (asparagus crème brûlée), look at the "charlotte d'écrevisses aux asperges et sa vinaigrette aux fruits de la passion" (crayfish charlotte with asparagus and passion fruit vinaigrette).

It takes a bull by the horns! Or more likely: a crayfish by the pincers! It looks good, is entertaining in the mouth (crisp and soft), plays classic and then bang! The vinaigrette finely stands out! A sweet at 16/20! Get up and applaud the "filets de thon roti aux asperges et morilles et pommes grenaille, sauce à l'ail d'ours" (roasted tuna fish fillets with asparagus and morel mushrooms and granulated potato, garlic sauce). Skilled cooking, the tuna is supple and the seasonal vegetables would make any Carpathian butcher turn vegetarian, and the short sauce that follows, like the dot on an "I". 16/20. "L'assortiment de fromages de chèvre et d'ailleurs" (goat's cheese and from abroad cheese assortment) is in all of the menus, a good initiative. I'm going to annoy Mauricette. She adores both rhubarb and red wine... When I tell her that I had a "financier à la rhubarbe et vin rouge, glace au calisson" (Calisson are an almond speciality from Aix-en-Provence, here it is ice-cream) at 15,5/20, she's going to loath me. My green hated accountant would happily have forgotten the "financier" (word game meaning both financial and sponge finger) side: she hates to be under concurrence! So! The wine menu is well thought of and pushes the cork far abroad: in to other regions. A place you can do without until you have been there, but impossible to forget once you have.