Thomas Legrand, a sommelier with a passion for organic and natural wines, and his partner Megumi Terao, asked Japanese chef Yurika Kitano, who trained at Pilgrim, Passage 53 and Clamato, to embark on this adventure with them. In their spacious restaurant with many nooks and crannies, you are welcomed with smiling service. The food is fresh, refined and focuses on seasonal produce, sauces and vibrant seasonings: cream of potato soup with haddock; smoked pork loin with cabbage and pear condiment; cabbage with persimmon praline cream and raw cream. Organic bread, vegetables from a micro-farm in the Perche and small-scale fishing round off the enticing menu.