A semi-finalist in French TV's Top Chef in 2020, Belgian chef Mallory Gabsi loves to cook. He communicates his enthusiasm through a varied and deftly crafted score that astutely balances acidic and bitter notes, courtesy of Iranian dried lime or sorbus berries in particular. This refreshing wind of culinary audacity contrasts with the establishment’s plush, muted interior that is reminiscent of a luxurious ocean liner of yesteryear thanks to pale varnished marquetry, wool-upholstered seating and Art deco wall lamps… Gabsi, the darling of a new generation of foodies, signs a “Turquoise Menu” (his favourite colour) scattered with delectable nods to his homeland (such as his version of eels in sorrel, lacquered in beer) and pulls off daring combinations of explosive flavours such as a dessert that features citrus fruit and seaweed or an incredible showpiece that blends tobacco, vanilla and coffee.