This baby bistro showcases culinary high priest Guy Savoy and draws a crowd from the affluent neighborhood's many corporate headquarters. Diners congregate in posh but congested areas. Menu items change weekly (sometimes daily) and betray a sense of mass production not unlike that found in a luxury cruise line's dining room. Examples are a sophisticated medley of terrines; a "low-fat" version of chunky mushroom soup; a salad of snails and herbed potatoes; rack of lamb; and roasted rabbit with sage and a compote of onions, bacon, and mushrooms. A starkly contemporary stainless-steel staircase leads to extra seating in the cellar.