Within a completely rehabilitated industrial wasteland (an early-20C textile site), in a refined and elegant decor, chef Félix Robert and sommelier Nidta (his wife) can now give free rein to their talents, having previously worked for Alexandre Gauthier, in Tokyo and then at Troisgros. The chef's creative and personal cooking is dominated by fish and vegetables and dotted with nods to Japan or Asia more broadly – tempura, bao, Vietnamese coriander and Thai curry are unveiled in single set menus. One example is the striking-looking langoustine cocoon and pumpkin scampi refreshed with vinegar, citrus and Thai chilli – a stunning dish. A young restaurant whose dazzling success is well deserved.