AT

A stone's throw from the banks of the Seine, this small, quietly unobtrusive restaurant sports a minimalist interior in line with today’s quest for authenticity rather than hot air! Chef Tanaka, formerly of Pierre Gagnaire, is a fan of fresh ingredients and precision. Armed with boundless creativity and imagination, he conjures up enticing dishes that keep us drooling right up to the very end. The vaulted cellar in the basement is home to a wine bar and delivers take-away meals. It is also nice to know that you will always be surprised here, because the single set menu changes regularly.

A single, regularly changing tasting menu

One discreet room near the Seine, built around a set menu that shifts frequently and keeps the cooking deliberately surprising.

Precision cooking, minimalist setting

A stripped-back interior and a kitchen focused on exact technique and fresh ingredients, with creative, tightly composed plates.

A vaulted-cellar wine bar below

Downstairs, the vaulted cellar doubles as a wine bar and a takeaway counter.