Ed.Em is a contraction of Édouard and Émilie who met at Régis Marcon. He is a chef with an enviable CV, who started at the Quai d’Orsay, before stints at Philippe Rochat and Lameloise, and she is a talented pastry chef who adds the final flourish to a fine meal composed of a set menu in several courses. The chef’s tasty score, rich in premium ingredients, is full of personality, yet subtly delicate, illustrated by a tataki of Charolais beef with semi-cooked Arctic char (an unusual surf ‘n turf starter), or a delicately cooked loin of zander with an exquisite medley of carrots… A pleasant halt on the wine road.