Overview

The décor, conceived by Philippe Starck, of sober functional interiors contrasts with the rich dishes offered here - a thousand and one combinations are possible as you can choose the sauce to accompany your meal. Chef Alain Ducasse takes foreign ideas (notably Chinese and Japanese) and reworks them to give them a French twist. Results include half a Glazed Roast Duck with a Béarnaise Sauce, and a Grilled Vegetable Chow Mein. There is even a valet-parking service. The super-chic Avenue Montaigne is just seconds away. Booking is imperative in this very popular place.