Alain Bianchin’s romantic abode should be on the bucket list of any self-respecting foodie. The finer points of pedigree classical cuisine have no secrets for this high-flying craftsman. His grasp of what the modern diner appreciates has led him to branch out and experiment with new flavours and techniques, often of Asian origin. For example, he can endow a ballotine of wild duck, butternut and black tripe with a depth that it is reminiscent of jugged hare by consummately blending sweet veggies, gutsy tripe and delicate meaty flavours. He may underscore duck jus with mixed Vietnamese bao chau spices, whose intriguing complexity is further enriched by raw foie gras. The level of sophistication and technique of such a dish is nothing short of exceptional. A genuine master chef, Bianchin effortlessly combines his sensitivity with Asian touches and his mastery of Gallic techniques with fascinating international influences. The kitchen is clearly his playground and a meal in his establishment is the opportunity to sample a fascinating culinary experience.