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This brasserie, whose colourful décor is the work of Peter Marino, is tucked away on the 7th floor of the Cheval Blanc Hotel. Under the guidance of Arnaud Donckele, chef William Bequin, who boasts an enviable CV, is on a roller coaster. While he respects traditional brasserie rules, like allowing diners to choose their sides and how the fish and meat is cooked (grilled, roasted in thyme or steamed in seaweed), each dish is emblematic of his consummate craftsmanship. Examples include a tartlet of mushrooms with a vin jaune emulsion or blue lobster flanked by coral-coloured béarnaise sauce and perfumed in bergamot. The terrace, with its sweeping view over the Seine and the Left Bank, is Instagram perfect!