In the luxurious setting of this former postal sorting office, redesigned and decorated by Philippe Starck, diners peruse a menu of Mediterranean-inspired dishes; these are executed with finesse and precision by chef Adam Benthala, who has an impressive CV to his name. The healthy and balanced fare embraces indulgence when it comes to sharing a round of kémia – small plates rife with aromas, spices and textures. The scallop carpaccio with citrus fruit is a beautifully prepared creation pulled off with aplomb. Pastry chef Yann Brys (a Meilleur Ouvrier de France) devises desserts like the deliciously buttery vanilla millefeuille.