Chef William Ledeuil never ceases to amaze me with his breadth and depth of culinary creations. He has a knack for knowing just what we might want to eat at that very moment. A warm, coffee-chocolate financier, like a sponge cake, floating in cherry liqueur. Like so many other Parisian chefs today, Ledeuil is young and modern but relies greatly on his strong classical training.
Nothing lands on the plate by chance or simply because it is trendy.
Like all of Guy Savoy's bistros, this one is also about fun. Go on a Thursday night when the magician is in residence. 160F Lunch menu. Use of this site constitutes acceptance of our User Agreement . Please read our Privacy Policy .