At 18 rue Troyon, art meets gastronomy. In fact, the restaurant is named after L'Abbaye de Thélème, a utopia conjured up by Rabelais. Rudy Langlais, the trusted second-in-command here since 2018, has recently taken over the reins in the kitchen. He and his team deliver refined, delicate dishes with plenty of personality, using first-class produce: chawanmushi, lobster, fennel confit, lemon; grilled saddle of lamb, courgette flower, citron, black garlic, miso powder – this is high-precision work! Good recommendations from the sommelier.