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Old brick walls, high ceilings, designer furniture and graffiti on the terrace: Melchior would be just the ticket for a fashion shoot. It is here that Gilles Melchior conjures up recipes that waver between purebred French and trendy. The exquisite sauces and vinaigrettes demonstrate the chef’s high-flying craftsmanship. Immaculately cooked turbot on the bone is paired with a subtly acidic lobster béarnaise sauce – to die for! Creative and generous, the chef has no qualms about extending his flavourful repertory to Asian notes such as yuzu and hoisin. His classical mastery shines through in dishes like the superlative roast partridge, served with a reduced stock made from the carcass to which butter is whipped in just before serving, all of which flanked by foie gras and Belgian endive. The savvy wine list is a treasure trove of delights designed to pair with your food. Delicious from start to finish.