Like many gastronomic restaurants affiliated with a hotel, Chloelys is not very busy. The tables are few and widely spread apart in this luminous restaurant, in spite of its location in the basement of the hotel. Chef Gloger, who makes a point of greeting his guests, has a deliberately melting-pot style of cuisine, influenced by both Mediterranean and Israeli cuisine. The dishes are lovely with remarkable quality vegetables, fish and meat. The presentation is extremely attractive, with great attention to detail and creamy but light sauces with an innovative touch. The bruschetta with calf sweetbread is exceptionally good. The meat dishes are cooked to perfection including the delicately flavored, perfectly pink almost satiny duck and the filet of beef: rare, juicy, and worth savoring down to the last bite. The vegetables more than meet our expectations with special praise for the lovely caramelized onions and a magnificent puree of Jerusalem artichokes with truffle. They highlight the meat or fish without taking away from the essential. The service is friendly, attentive and excellent. While it is fairly expensive, this restaurant is definitely worth it.