Unadulterated style and opulence - lofty columns, ornate mouldings and bouquets of fresh flowers, all bathed in soft light pouring in from the interior garden... It is here, in one of the most prestigious luxury hotels of Paris, that chef Christian Le Squer works his magic year after year, earning our greatest respect. His timeless cuisine, ever at the service of outstanding produce, unveils his virtuoso technique and phenomenal delicacy, illustrated by a foaming vin jaune-flavoured butter sauce served with lobster or the delicate cream of cauliflower that flanks sea urchin roe. This lad from Morbihan never ceases to pay tribute to his native Brittany in the heart of Paris, celebrating the region with ingredients like soured milk served with caviar and seabass or salted butter with lobster. On the dessert side, pastry wizard Michael Bartocetti composes a high-flying score inspired by nature, forgoing sugar in favour of fruit and honey. Finally, the service under the auspices of Eric Beaumard (also an outstanding sommelier) is a model of empathy and style that is close to perfection.