- Cuisines: Seafood, French, International, Fusion
The owner and head chef of this restaurant, William Ledeuil, trained in haute Parisian gastronomy under culinary czar Guy Savoy. The setting is a colorful loft space in an antique building, with an open-to-view showcase kitchen. Most of the paintings on display are for sale (the place doubles as an art gallery). Menu items, as with the paintings, change about every 5 weeks; appetizers are subdivided into pastas, soups, and fish; and main courses are divided into meats and fish that are usually à la plancha (grilled). For starters, ever had beet gazpacho with candied ginger, cucumber, and fresh shrimp? The grilled chicken and veal sweetbreads with a carrot-and-mustard jus (flavored with ginger) are heavenly, as are platters of oysters, mussels, and sea urchins. Sometimes grilled shoulder of wild boar with tamarind sauce is featured. A meal might also be followed with the restaurant's "cappuccino of the month," a frothy dessert concoction with ingredients that change with the seasons.
- © Frommer's 2013
- Recommended 2010