Hortus is Latin for "garden" and indeed plants are at the heart of the cuisine of chef Clément Lessoud (former sous-chef to Ludovic Turac at the restaurant Une Table au Sud in Marseille). This creative, healthy and eco-minded cooking (ie made using organic ingredients and limited animal protein) is an ode to the South in the broadest sense, and more particularly to the flavours of the Mediterranean: pissaladière with its creamy potato and caper sauce; aubergine caponata with citrus fruits to accompany Kriaxera duck from the Basque country; apricot from Roussillon, rosemary and mahaleb cherry stone – a lively and indulgent dessert!