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Chef Alain Verzeroli, who spent just over two decades crafting menus for the late Joël Robuchon, is now the star of this culinary wonderland. This light-filled space is a verdant vision—with olive-green velvet furnishings, green-veined marble flooring and lush plants at every turn. It’s the perfect effect for the chef's produce-driven menu, where seasonal vegetables, fruits and herbs play a prominent role—with impeccably sourced meats and sustainable fish as the supporting cast. Highlights include a tempting composition of burrata with ripe black figs, apple slices and a Marcona almond gremolata. Seared Montauk black bass is expertly plated with lemongrass foam, roasted broccolini and sweet potato puree. End with Valrhona chocolate crémeux with white chocolate ice cream and a salted caramel sabayon.