La Voile's layout is typical of a Paris restaurant. With its mostly French staff — and chef — La Voile would like to offer its guests an insight and taste of the best of French cuisine. It aims to offer an escapade to another country and culture by being authentic to its roots: a good, tasty French meal. Simple, unpretentious, but full of flavor, the menu reads like one of Beaudelaire’s poems, including words that flow, like le risotto, le vivaneau or l’agneau. It is an amalgam of French classics, from appetizers, main course to deserts, such as escargots and foie gras, sole meuniere, blanquette de veau, magret de canard, ile flottante and tarte Tatin.