Having trained at L'Oustau de Baumanière and under Joël Robuchon and Bernard Loiseau, Irwin Durand went on to hone his craft working for Alan Geaam and Guy Savoy (sous-chef at La Monnaie de Paris, chef at Le Chiberta). Not yet 40, he has used his time well! His restaurant, with its elegant modern decor, cultivates an intimate atmosphere (seven tables and a table d'hôte). Backed by talented women – executive chef Camille Larquemin and pastry chef Tessa Ponzo – Irwin proposes a seasonal surprise menu. Market-fresh ingredients are showcased with bags of flair and technical skill: ballotine of meagre prepared grenobloise-style; veal sweetbreads, Meaux mustard, peas, reduced veal jus; a vanilla and miso crémeux dessert.