The food showcases Kobe’s creative streak and virtuoso technique. You can expect a festival of big-boned appetisers and dishes, in which he aims to highlight the essence and purity of the often-local ingredient. Examples include a velvety risotto enriched in vin jaune and flanked by briny oysters or a magnificent red mullet cooked on a binchotan and paired with a punchy stock of bones, salty clams, fresh grapefruit and a liver-based sauce. Desramaults changes the dishes of his set menu daily in a bid to try out new ideas and constantly surprise his diners. A meal at Eliane is a genuine experience.