This compact little restaurant with a chic, contemporary decor exudes a friendly vibe. The Spanish-born chef (who previously headed up the kitchens at Hôtel Raphaël and worked for Hélène Darroze) devises a concise menu of refined modern cuisine, carefully prepared, with meticulously plated dishes: potato fondant with truffle; sea bass, celery and liquorice; crunchy meringue with figs.