- Dress code: Casual
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THIS RESTAURANT HAS CHANGED NAMES FL Restaurant Restaurant Review: This little restaurant displays a modern and uncluttered décor. One can glimpse Nicolas Valanchon in the semi-open kitchen, a young chef who learned his trade in Australia and with Philippe Legendre at Le Cinq. The “ficelle picarde” millefeuille made with ham, mushroom duxelle and melted Gruyère; slow-simmered beef chuck served with ratte potatoes; and the creamy rice pudding enhanced with a caramel coulis in the bottom of the glass and a salted butter caramel sherbet make for an appealing lunch meal. For dinner, more elaborate courses are suggested, like preserved pork breast with pig’s feet, and Hereford beef flank steak with asparagus fricassée, grenaille potatoes and onions purée. The French-centric wine list comprises around 40 labels.