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The restaurant sits inside a contemporary hotel, where 18th-century walls have been fitted out in sleek lounge style by designer Jean-Philippe Nuel. The menu reads like a mood board of the current moment: sashimi, sweetbreads, sharing plates of whole fish or rib steak for groups who actually like each other. A display cabinet of pastries handles dessert for anyone who finds plated sweets a commitment.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Tuna sashimi
“for example, tuna sashimi, mango, avocado, with soy and sesame sauce, or sautéed calf’s sweetbreads, celery and lovage.”
Michelin Guide -
Sautéed calf's sweetbreads
“sautéed calf’s sweetbreads, celery and lovage.”
Michelin Guide -
Whole seabass
“For tables of friends, there are large dishes designed to share (whole seabass, rib steak etc).”
Michelin Guide -
Rib steak
“For tables of friends, there are large dishes designed to share (whole seabass, rib steak etc).”
Michelin Guide
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