In a residential street of the well-heeled 16th district, chef Julien Dumas (Lucas Carton, Bellefeuille - Saint James Paris) has settled down in this tasteful, stylish eatery. Born in Grenoble, this talented chef avows a passion for the Atlantic Ocean by way of a flavoursome maritime tribute of rare delicacy. Arctic char in butter and tansy, asparagus confit in wax or scallops simply seared to better shout their name, all of which is paired with spot-on seasoning, flawless cooking and delicate associations designed to reveal the full scope and potential of meticulously sourced seafood. Courtesy of immaculate technique, the score also shines the spotlight on vegetables, the chef’s other passion. Delightful, seamless service.