Was Nicolas Flamel also an alchemist, as well as a rich bourgeois and former owner of the oldest house in Paris (1407)? Historians may disagree, but we have no doubt about chef Grégory Garimbay. This chef with a star-studded CV (Sylvestre Wahid, Alain Ducasse at the Plaza Athénée) transforms his ingredients into culinary gold. Jelly of courgettes and blackberries; field-grown tomatoes, smoked ricotta and sorbet of green zebra tomatoes; blue lobster from Brittany, green peas, shellfish jus: the new master chef of this distinguished establishment signs balanced, modern recipes, whose aromas and flavours are intelligently assembled, resulting in no-frills, down-to-earth, occasionally original dishes, like his chocolate and girolle mushroom tart. Ah! a culinary alchemist indeed!