Chamarré means "richly colored," and that perfectly describes the cooking at this classy, if slightly too formal, ocher-walled restaurant run by two Alain Passard-trained cooks. Antoine Heerah is Mauritian and Jérôme Bodereau is French -- the result is artfully presented food that draws on exotic ingredients such as combawa (a type of lime), green mango, and curry spices. Lunch prix-fixes run from EUR28 to EUR45; they're a good chance to sample dishes such as a Jerusalem artichoke velouté with curry-infused cream or Atlantic octopus with a tropical twist. Reservations essential. Métro: La Tour-Maubourg, Invalides.