Opened in 1994, this offshoot of Guy Savoy's gastronomic empire attracts a crowd of faithful followers, not least because of the superb location. A self-proclaimed supporter of genuine farm produce - "supermarkets are vectors of trends and false prophets of pleasure" - he correspondingly offers a range of relatively simple dishes based on seasonal products: grilled andouille with cauliflower cream, Salers beef and a wonderful shepherd's pie made with oxtails and for dessert the perennial almond and hazelnut macaroon with chestnut ice-cream or chocolate tart. The wood and steel decoration in the spacious, sun-coloured dining room aims to reflect a combination of past (the historic area) and present (Savoy's innovative cuisine).