Open the massive wrought-iron gate, and discover the kitchen and huge oval stove designed by the chef himself, around which the kitchen brigade bustles. The reception is warm and reassuring. This beautiful, refined 200-sqm space, the work of Icelandic designer Gulla Jonsdottir, gives pride of place to American walnut and wood-printed concrete.
Burgundies and Côtes-du-rhônes in Northern colours dominate the wine cellar. The room seats 25 under a majestic glass ceiling, which exquisitely reflects the glint of Baccarat lights and the gleam of Kamachi modern Japanese dishware.
Piège's kitchen favours low, slow-cooked dishes, with its modern stews. Savour the milk-fed calf's sweetbread on walnut shells and mussel jus or the lobster cooked over bone marrow and shells, all accompanied by a mustard infusion. Be sure to save space for the exceptional pastry creations, like Viennese puff pastry with sweet-clover cream. Not to be missed.
Le Grand Restaurant
7 rue d'Aguesseau
+33 (0)1 53 05 00 00
Menu: Lunch 116 EUR, 17-course menu 256 EUR, 18-course menu 306 EUR