Chef Corey Lee’s take on timeless bistro cuisine is as sleek and striking as the space it’s served in. Fit for the cover of a magazine, this black-and-white dining room’s minimalist, yet intimate décor is trumped only by its pièce de résistance: an exhibition kitchen where you’ll find the meticulous brigade of cooks hard at work, producing impressively authentic French food.Begin with the pâté de campagne, enhanced with liver and shallots and presented with strong mustard, cornichons and country bread. The Arctic char amandine is excellent, dressed with fragrant beurre noisette and served over a bed of crispy haricot verts and sunchokes. For a sweet finish, purists will delight in the dessert menu’s île flottante.