Having trained at L'Oustau de Baumanière and L’Atelier de Joël Robuchon, Irwin Durand further fine-tuned his skills working for Alan Geaam and Guy Savoy (sous-chef at La Monnaie de Paris, chef at Le Chiberta). Not yet 40, he has used his time well! His elegantly appointed restaurant in the zeitgeist nurtures an intimate vibe (seven tables and a table d'hôte opposite the open kitchen). Backed by talented women – executive chef Camille Larquemin and pastry chef Tessa Ponzo, Irwin rolls out a seasonal surprise menu. Market-fresh ingredients are showcased with bags of flair and technical skill: ballotine of croaker à la grenobloise; calf’s sweetbread in Meaux mustard, green peas, big-boned veal gravy with a decadent creamy vanilla and miso delight to finish with a flourish.