This 17C ‘Grand Siècle’ edifice and its Second Empire-inspired Winter Garden are the quintessence of style. The fashionably modern recipes are paired with an impressive wine list. We tasted lightly seared foie gras; guinea fowl from “L’Ourcq” farm, cooked two ways, with confit of leeks, morels and a champagne sauce and confit of rhubarb and Kayambe ivory chocolate to finish. The good life!