Adeline Grattard was given – and has nurtured – a rare gift: a feel for the ingredient. In her restaurant on Rue Saint-Honoré, the chef plays with the ingredient spontaneously and naturally. Rather than technical showmanship or ostentation, you will be treated to subtle, rarely seen combinations that seem completely natural. After training with Pascal Barbot (L'Astrance) and working in Hong Kong for a few years, Adeline combines produce of extraordinary quality, mainly from France and Asia: her Peking soup with ikejime turbot, cockles and foie gras immediately comes to mind… The food is paired with a rare selection of Asian teas, (yam'tcha, in Chinese, means "to drink tea"). There is no menu of any kind: just the element of surprise and inspiration that comes from working solely with the day's market-fresh ingredients.