Evan Triantopoulos is a champion of produce who avows a weakness for turbot and langoustine. Courtesy of consummate cooking techniques and modern side dishes, he underscores noble ingredients like sweetbread with a velvety creamy concoction of morels. Everything is made in house from scratch, from the freshly made nems to the dame blanche ice cream dessert. A counter seat is the best place to admire the chefs weave their magic in the kitchen. Stop off at the delicatessen, which offers a vast range of ready-cooked meals to take home!