The third restaurant of the famous caviar-producing family is all about simplicity and conviviality, with its chic bistro atmosphere and open kitchen. Chef Nicolas Arnould makes a convincing case with his contemporary cuisine and, as you would expect, the house's flagship ingredient features in some of his well-crafted dishes: smoked potato with bergamot, Bordier seaweed butter, Isigny PDO crème fraîche and caviar; caviar and cocoa tart – the scoop of sturgeon roe lends a pleasant salty note to the chocolate flavours. The set lunch menu is a real bargain.