Big names have taken up residence at Arnaud Tronche's lovely bistro-a-vin, which cuts an elegant figure with a cool marble bar and striking floral arrangements. Throw in low lighting, intriguing artwork, well-heeled patrons, and a tony address—and you have quite the magic formula.The kitchen may host a roster of chefs, most recently Diego Moya, but the restaurant's affordable wine list is impressive and bears discussion. As for the food, you’ll pay for all that sexy ambience. Yet, the sea scallop special, topped with pickled wild strawberries, makes for a delightful bite; and filet mignon, set with heirloom beets and pickled leaves, is elevated with sauce barigoule. A chocolate confection with sesame tuile is a deal sealed.
- MICHELIN guide inspectors
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