In his new establishment (the former Marée where he kicked off his career), chef Thierry Marx pays tribute to everything he holds dear: the passing on of know-how and a deep respect for nature, individuals, produce and producers, but also a love of culinary innovation in the company of physical chemist Raphaël Haumont. A maritime-inspired interior, much of which is recycled, doubled with the vibe of a small luxury brasserie, provides the setting for modern, Marxian (obviously) cuisine: cutting edge precision, passing nods to Asia and subtle flavours, strewn with signature dishes such as soy risotto or his knockout raviole concoction.