Boris Campanella and Matthieu Carlin, a Perfect Pairing

"An exclusive nine-table jewel inside the Hôtel de Crillon, this restaurant promises a unique gourmet experience in a refined setting, where Head Sommelier Xavier Thuizat’s wine (or soft drink) selections are the starting point and Executive Chef Boris Campanella and Head Pastry Chef Matthieu Carlin, working in rare harmony, compose and improvise a single set menu in tandem. Their tailor-made cuisine is created to match the initial choices, thinking on their feet to devise dishes à la minute while maintaining a common thread from savoury to sweet with no break in flow. They taste everything together, exchange ideas, and even swap ingredients (if one is using figs, the other chooses another fruit) to avoid repetition, privileging emotion over technique and refusing to turn the meal into a competition. Portions are intentionally reduced and sugar dialed back so guests remain eager for dessert, and as a trio with the sommelier they explore a given ingredient and share the results, taking the made-to-measure concept farther than most restaurants." - The MICHELIN Guide