Natural oak, marble and stone blend seamlessly with a profusion of over-sized wicker lampshades and green foliage at this wildly popular, contemporary restaurant in the increasingly foodie 10e. Fresh seasonal produce used by chef Clément Desbans is responsibly sourced from artisan producers all over France or elsewhere, to magical effect.

　　Expect Corsican veal with perhaps pumpkin, spinach and leeks, maybe followed by pear pavlova with peach ice and creamy fromage blanc from Normandy.