Chef Nicolas Seibold, who has worked in some (very) fine establishments (Le Negresco, La Dame de Pic, Ledoyen and Têtedoie) has opted for a pared-back decor and a slightly vintage feel, depicted by brick, wood and polished concrete. He crafts a surprise menu that is delicate and light, allowing vegetables to shout their name in a combination of simplicity, clarity and efficiency demonstrated by raviolis of snails, black garlic, mushroom and sorrel stock or confit of Arctic char, Grenobloise seasoning and frothy beurre noisette. Creative gourmet cuisine that enjoys breaking culinary codes.