Thierry Marx orchestrates a sustainable gastronomic dialogue at this Michelin-starred sanctuary. The signature soy risotto arrives with a mineral oyster accent and earthy truffle foam, while the 'raviole en bras croisés' encases delicate crabmeat in a cider-beaten butter. Jersi beef is transformed through a charcoal-lacquered crust, balancing smoke with tender depth. Each plate reflects a laboratory-tested precision, merging Japanese-inspired minimalism with French technical rigor.
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6 more rooms within walking distance — drawn from the Femente shortlist and ordered by what we’d open with on an evening that started here.
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