Teal velvet banquettes with wood tables ring the room, and a large marble table is in the center, topped with a glorious floral bouquet.
Choose from four silos: La Tradition (French classics), La Saison (seasonal specialties), Le Potager (the garden) and Le Voyage (world cuisines).
Dishes are masterfully overseen by executive chef Romain Paumier.
Even something as simple as oysters has been reinvented here. Described as “à la Pomme,” a dollop of green apple sorbet with fresh horseradish says, “move over mignonette.”
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