Established in an entirely rehabilitated industrial wasteland (an early-20C textile factory), chef Félix Robert and his wife Nidta, having previously worked for Alexandre Gauthier at La Grenouillère in Tokyo and then at Troisgros, now give free rein to their talents in a stripped-back, stylish interior. The chef's creative and personal repertory is dominated by seafood and vegetables and liberally scattered with nods to Japan and Asia – tempura, bao, Vietnamese coriander and Thai curry are unveiled in set menus. One example is lightly seared langoustine, flanked by a frothy rhubarb jus and subtly perfumed with ginger – stunning and oh so convincing! A restaurant whose dazzling success is well deserved.