Chef Yannick Alléno has taken over the three-Michelin starred Pavillon Ledoyen, on the Champs-Elysées in Paris.
He will now manage the 45-seat historical space, which is part of a 2,200 sq m building.
Guests are encouraged to choose their main dish first, before the starter and dessert is added alongside, depending on what would work best with the flavours of the main course.
Typical dishes include poularde poached in Jura wine stock, and topped with seeds, which would then be best served with the duck foie gras, poached with Rivesaltes wine and pear in a sugar crust for a starter, and then for dessert, the orange bead cinnamon foam.
Alléno is also chef at the Cheval Blanc restaurant in the resort of Courchevel, and is also adviser to the Royal Mansour in Marrakech.
He first won three Michelin stars at the Hotel Le Meurice, in Paris, in 2007, and in 2008 created his own restaurant group as a way of spreading the philosophy of French cooking and "joie de vivre" to an international audience. He left Le Meurice in January 2013.