Former Top Chef semi-finalist Sébastien Renard has taken over the former premises of his mentor, the great chef Marc Meurin. This red-brick mansion has no shortage of flair, and its bar and glass roof lend it an undeniable cachet. The chef, who is making his solo debut here, cooks in the spirit of a carte blanche set menu inspired by conversations with producers. His creations such as bonito, beetroot, sesame and redcurrant, or monkfish, courgette and meadowsweet show off all the savoir-faire of this chef with an impressive CV.