"A friendly lunch at the Jas table (in an intimate vaulted stone room) brought together finesse and delicacy. The finesse of the dishes: immediate reading of the products on the plate, from clear tastes to delicate contours. The delicacy of seasonings, sauces, and surroundings (amuse-bouche, appetizer, sweets). Chef Emeric Corbon's cuisine is accurate and has an eye for detail. Unforgettable moment. Unmissable cuisine. Well done, and what’s next! Salute to its discreet and caring team."
