In keeping with the trend of great chefs opening modest restaurants, Jean-François Piège serves generous starters for sharing (oysters, cold meats etc) and home-made pasta dishes (the laboratory is right next door). Penne, ravioli and tortellini are combined with humble ingredients such as ox cheek, premium ingredients such as langoustine, and even exotic elements – see his green curry on tortellini, Mediterranean crab, piquillos and cauliflower. The desserts, such as an "invisible apple cake", are simply delicious. The small space is long and narrow, encompassing both the kitchen and dining area.