In the timeless atmosphere of the Place des Vosges, this famous restaurant is decorated with antique mirrors, a huge tapestry, black and white marble floors and striking contemporary wall panels lit by red LEDs. It was here that Bernard Pacaud, a meticulous artisan, worked for so many years, indifferent to passing trends and uncompromising about the excellence of his ingredients. After training many chefs, he has now handed over the reins to Shintaro Awa, who was Eric Frechon's right-hand man at Le Bristol for over 10 years. The Japanese chef is committed to perpetuating the master's philosophy, characterised by the desire to do a good job, precision, humility, discretion, sincerity, while infusing it with his own style.