Rechercher un restaurant du Guide MICHELIN

Chef Alain Verzeroli, who spent just over two decades crafting menus for the late Joël Robuchon, is now the star of this culinary wonderland. This light-filled space is a verdant vision—with olive-green velvet furnishings, green-veined marble flooring and lush plants at every turn. It’s the perfect effect for the chef's produce-driven menu, where seasonal vegetables, fruits and herbs play a prominent role—with impeccably sourced meats and sustainable fish as the supporting cast. Highlights include a tempting composition of burrata with ripe black figs, apple slices and a Marcona almond gremolata. Seared Montauk black bass is expertly plated with lemongrass foam, roasted broccolini and sweet potato puree. End with Valrhona chocolate crémeux with white chocolate ice cream and a salted caramel sabayon.