Opened by a couple of deft hands, Le Saut offers a sobre design, combining lots of black and white and reflective and transparent surfaces, which politely genuflects before the superb Tuileries garden views. The massive outdoor terrace will become the summer rendez-vous. The surprisingly good cuisine here was developed by Pascal Bernier, who cut his teeth at Lasserre, then ‘consulted’ on various other establishments, before joining this project. The daily special of tuna fillet and parmesan stuffed red peppers was a tasty start, but the cream of carrot soup with a cumin ‘soldier’ far more interesting, as was the rather traditional, but perfectly executed scallops with lentils. Kudos as well for small extras like the Jerusalem artichoke amuse-bouche, or the superb tiramisu crumble. This is certainly the most interesting of the new wave of trendy museum restaurants. AM