Alex and Hugues share a passion for first-class produce. The former has a weakness for cured meats, while the enthusiastic sommelier delights in unearthing great wines to pair with your meal. Chef Alex, a fan of textbook French cuisine, pays tribute to tradition through rich recipes and knockout sauces, such as Ostend-style sole or a subtle Nantua sauce that enhances his pike quenelles. Wine vats and paraphernalia set the scene indoors, while the romantic garden provides the perfect foil for a fine dining experience in summertime.