I've been a Daniel Rose fan since his first Spring opened in the 9th and thus totally a fan of almost anything he's done including the lobster rolls and Coucou de Rennes, thus you may regard my take as totally corrupt. But even enthusiasts can be right.
Anyway his newest creation is, as with most places he's touched, both totally rooted in tradition and totally his own version.
From the terrine to chicken to far, it seems so simple, so easy, so familiar - ah, but it isn't.
Alas I have no pix to refer you to but a text version is available at John talbott's Paris (once Freebox comes to my aid, this may change.)