Chef Franck-Elie Laloum gets down to business every Monday through Friday with lunch sets of signature dishes like steamed sea bass fillet, with carrot, orange and coriander, crab cocktail, or poached chicken breast with clams, spinach, celery and lemon. Every two weeks it's a different menu with a focus on seasonal ingredients. 348rmb+15% gets you three courses: a starter, main and dessert from their dessert trolley. Two courses cost 268rmb+15%. Includes coffee and tea.