This "two-in-one" locale – a cocktail bar with a terrace and a traditional fine dining restaurant – is the brainchild of a pair of industry professionals: Japanese chef Katsuaki Okiyama (known from him previous restaurant, Abri) and bartender Hugo Combe. In this pared-back decor, the chef shows he is a dab hand. Shining examples are his signature dish (artichokes, morels, beef marrow and pan-fried foie gras, shallots and chive flowers, served in a casserole pot), or his recipe for monkfish, courgette and nasturtium flowers, topped with a powerful saffron sauce. This modern cuisine comes in the form of a single set menu, to which you can add other dishes.