All hands on deck! Made entirely out of glass, steel wood and aluminium, this floating restaurant, akin to a 21C barge, is anchored on the banks of André Malraux Presqu’île. Flooded in light, the waterside dining room commands a view of the kitchen to the rear. The rooftop terrace sports a delightful riverside café vibe. Chef Benoit Migeon, former sous-chef of the Crocodile, rustles up recipes rich in international flavours and steeped in fresh, vibrant ingredients, such as semi-cooked tuna, watermelon, chimichurri and feta.