The chic, pleasant setting lends itself to quick lunches and fine dinners. While the lunch menu is fairly straightforward, it benefits from the same meticulous presentation as chef Sébastien Giroud's more elaborate evening dishes. Sea urchin tongues, clementine sabayon and horseradish ice cream, red mullet fillets, ravioli with button mushrooms and hazelnuts, tarragon sauce and Paris-Brest with chestnut cream make for an impeccable sequence worth the two toques. A wide choice of wines by the glass, and a fairly extensive wine list featuring Burgundy, Rhône and Languedoc, plus a few foreign wines.