Flaveur

The TOURTEAUX Brothers Brothers Gaël and Mickaël Tourteaux are behind Flaveur, whose ambitious menus are inspired by the chefs’ childhood in Guadeloupe, and subsequent travels. The contemporary 20-cover dining room features wooden cut-outs on the wall and boldly patterned fabric on the chairs. Three, four and seven-course tasting menus see dishes artfully dressed in foams, reductions and snows, with whimsical touches aplenty. The soy-marinated mackerel on rice chips with celery cream and wood sorrel, for example, comes atop a mound of toothy mackerel spines, while land and sea collide sublimely in a deboned rack of Provençal lamb with a pissaladière ravioli.