This is the type of restaurant that won’t let you down from the warm, welcoming interior appointed with fine works of art to Agnès, who confidently supervises the front of house and chef Vanderhoeven’s enticingly generous set menu. The food is deftly crafted and subtly strewn with exotic influences. How about a dish that mixes the earthy flavours of pigeon with the multiple facets of furikake spices, green asparagus and seaweed? The veteran chef knows just how to find the right balance every time. You may be interested to know that they also run cooking workshops on Saturday mornings…