A fine hotel restaurant, up to the required standards, in this splendid Haussmann building with its emblematic marquise and forged entrance. A meticulous, contemporary approach to noble products, presented and worked with taste: lobster ravioli with Jerusalem artichoke and parsley, monkfish from a small boat with raspberry horseradish peas, strawberry bergamot with beet ice cream, a skilful sequence served with precision for the price of a brasserie, around €80.
