The great classics are given pride of place, without the
heaviness that results in an urgent need for after-lunch nap. Basically, the food is delicious and uncomplicated.
At the luxury end, there is caviar to share as a starter. But there is also egg poached in red wine, roasted Bresse
chicken... The sauces are light and flavourful, and the cooking times are modern, as is the décor.
This is all the more remarkable given that the chef Mathieu Jullien is only 21 years-old. His older brother Nicolas provides friendly but reserved service, maintaining a distance unless invited. He is already planning to open a sister brasserie in Kuala Lumpur!
In short, a contemporary establishment, with a traditional flavour...