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Farewell Paloma, welcome to Bohemia! In this smart, trendy establishment appointed in noble, raw materials, the food is an ode to the very best breeds of beef cattle, aged and prepared according to best practices (one of the owners is none other than Alexandre Polmard, son of the famous breeder-butcher, who supplies a number of fine establishments). Cooked exclusively on a barbecue, each bite melts in the mouth. However, do not think that Bohème caters only to carnivores! The Peruvian chef Manuel Rondan Rodriguez cannot be equalled for his ceviche of seabass or his turbot in a salted butter sauce. A drop-dead view from the terrace, which spans the Alps to the Mediterranean, efficient, friendly service and pop music playing in the background add the final touches to this culinary stage.