Chef Grégory Marchand learned the trade in some of the English-speaking world's top kitchens (including Gramercy Tavern in New York, Jamie Oliver's Fifteen in London, Mandarin Oriental in Hong Kong). In his compact premises in the neighbourhood of Le Sentier, the space (think exposed brick, beams and stonework) quickly fills to capacity with fans of cuisine that is perfectly in tune with today's international inclinations while remaining rooted in meticulous sourcing (from the ceramic plates to the fruit and vegetables from Terroirs d'Avenir or La Ferme de l'Envol).