Led by culinary director Olivier Elzer, also of Clarence, L’Envol celebrates premium seasonal ingredients, reimagining traditional French gastronomy’s tastes, textures, and techniques. The 64-seat restaurant is divided into two intimate dining salons by a stone and glass screen. Interiors by acclaimed local designer André Fu create a dramatic yet inviting space, reflecting a culinary journey traversing Europe and Asia. Don’t miss the signature L’oursin d’Hokkaido, featuring Hokkaido sea urchin delicately placed atop prawns and crunchy fennel, served in a pristine caviar box. For those able to wait 60 minutes, the volaille rôtie aux aromates offers arguably the city’s finest whole roasted yellow chicken.