Fodor's Expert Review AM by Alexandre Mazzia

Architect, artist, creator—whatever you call him, one thing's for sure: you won't soon forget this master chef who was awarded a Michelin star within nine months of opening his own restaurant. With a background working in French, African, and Asian kitchens, his combinations are music to the mouth, like the charred satay tuna in tapioca speckled with bright green fish eggs, served with wasabi ice cream. When you sit at one of the 24 seats in the minimalistic setting, a small card sits on the table, providing you with a choice of four set menus. Following your selection, Mazzia will serve a series of inspired dishes. Dining here will set you back some, but you will not find its likeness anywhere in France.