Welcome to Jean-François Piège's "laboratory of great cuisine", a tiny dining area beneath a sculptural ceiling made up of panes of glass that catch and reflect the light. The chef gives full expression to the scope and breadth of his experience and know-how, executing timeless signature cuisine that finds its source in historical cookbooks of French gastronomy (the chef is said to own one of the finest cookery libraries of Paris). There is no carte but a tasting menu that tours the regions of France and revolves around Piège’s "mijotés modernes". This consummate chef demonstrates his creative talent and ability to provoke culinary emotion and taste without falling foul of the temptation to needlessly showcase his skills … He thus surprises us with a dish that is the epitome of simplicity, such as his succulent langoustine, seared on a Parisian paving stone and flanked by delicate seaweed and a buckwheat sabayon.