At chef Quentin Burnet's restaurant, the creativity starts right off the bat, with amuse-bouches such as a tartlet with Comté cream, wasabi and Amarena cherry. This modern cuisine, in which plants play a prominent role, demonstrates his ability to use (a limited number of) ingredients, condiments, plants and aromatic herbs (including polypodium, an edible fern!) in just the right proportions, and serve them with beautifully contrasting sauces. The pollack with peas, asparagus and grapefruit, and the guinea fowl with gnocchi and mushrooms are shining examples of his eye for freshness and precision when it comes to harmonising flavours.