Although its name is an oblique nod to Yves Klein, Monsieur Bleu is devoid of the artist’s signature electric blue. Instead, the impressive new restaurant in Paris’ Palais de Tokyo is a dramatic space warmed by burnished bronze and mossy green, the vision of prolific Parisian designer Joseph Dirand (see W*168). Anchoring the soaring scale are huge suspended geometric lights originally designed for the French embassy in Brazil, while four Lalique glass panels from the original 1930s interior punctuate a side wall. Food is by chef Benjamin Masson (formerly of Pétrus) and the menu exemplifies modern French brasserie dining with seasonal dishes and a decadent caviar list. The restaurant is the first collaboration between co-owners and childhood friends Gilles Malafosse (Le Flandrin, Pétrus), Laurent de Gourcuff and Benjamin Cassan. The trio envision Monsieur Bleu as a place for pre-club cocktails and nightcaps, as well as dining.