In France in the Middle Ages, a vantre was a "place of enjoyment", and indeed that's certainly still the case here today. In a neo-bistro interior, a former sommelier (Le Bristol, Le Taillevent) and his chef serve fine dining cuisine prepared using carefully selected ingredients. Every dish looks and tastes terrific, a case in point being the roast sea bass with marinière sauce and samphire, presented vertically. Over 3 000 wines… and well-deserved success.