Chef Jean-François Bury, who boasts stints at the George V and the Shangri-La, is masterfully regaling Nanterre with modern, bistronomic nosh. Well-crafted recipes, generous helpings and wholesome flavours, such as confit of finely sliced veal belly in oregano, smoked apple puree, sucrine lettuce, or the exquisitely crafted and fiendishly tempting lemon and raspberry showpiece.