After years of working exclusively in the kitchen of his family’s three-Michelin-starred L’Ambroisie, chef Mathieu Pacaud has branched out and opened a new restaurant, Hexagone, with a resolutely modern flair. Contrasting black-and-white patterns on the floors and walls create a jazzy backdrop for your meal. The chef’s menu allows one key ingredient to solo in each dish, with a surrounding orchestra of flavors playing backup. A filet of sole is presented with a spray of asparagus and some morel mushrooms, and is set off by a tart wine sauce. Melon is presented with a drizzle of melon sauce and accompanied by melon ice creams and sorbets. And prices at this Michelin-starred establishment give guests a relatively affordable opportunity to try a noted chef’s distinguished cuisine.