French Fusion
Le Chamarré. Chamarré means "richly colored," and that perfectly describes the cooking at this classy, if slightly too formal, restaurant. Antoine Heerah is Mauritian and Jérôme Bodereau is French, and both worked at L'Arpège before opening their own restaurant -- the result is artfully presented food that draws on exotic ingredients such as combawa (a type of lime) and green mango. Each plate looks like an edible painting, with dabs of chutney, drizzles of foamy sauces, and sprinklings of spice, and the quality of the cooking is wonderfully consistent. Lunch prix-fixes run from EUR 28 to EUR 40. They provide a good chance to sample the likes of Jerusalem artichoke velouté with curry-infused cream or Atlantic octopus with a tropical mango sauce, though you might find yourself tempted by the more complex dishes on the pricey carte.
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