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A seagrass named the restaurant, which tells you everything about the chef's obsession. This Michelin-starred seafood table in the quiet 16th is the project of a chef who came up through some serious Parisian kitchens and channeled it all into fish, shellfish, and the odd vegetable given equal reverence. The room is elegant without being stiff, and the cooking is precise in the way that makes precision feel effortless rather than anxious.
The awards strongest first
- Michelin Guide 1 Star
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Asparagus confit in wax
“Tender Arctic char with butter and tansy, asparagus confit in wax, or premium hand-dived scallops simply seared”
Michelin Guide -
Hand-dived scallops
“Tender Arctic char with butter and tansy, asparagus confit in wax, or premium hand-dived scallops simply seared”
Michelin Guide
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