Granite

Headed by chef Tom Meyer, the menu features products from local producers, mostly from the Paris region, as well as responsible fish and meat, with a focus on plant-based ingredients and zero waste.

The dishes are striking, bold and balanced, with meticulous attention paid to sauces, condiments, spices and herbs.

To match the chef's creations, the cellar book lists nearly 500 references, highlighting young winemakers, new or lesser-known estates, and older estates, in the hope of surprising the customer.

Granite is a lively place that invites sharing and exchange. Every detail has been thought through: natural and organic materials, crafted fabrics and made-to-measure tableware to create a warm, relaxing and luminous space.