Young Korean chef Younghoon Lee discovered a passion for Gallic gastronomy in a French restaurant in Seoul. After perfecting his craft at the Institut Paul Bocuse and at Lasserre, he opened his own restaurant in the Brotteaux neighbourhood with his wife. The space is resolutely contemporary, with its light wood floors and centrally positioned glazed wine cellar. Drawing on a keen sense of presentation and flavours, he puts a subtle Korean spin on French cuisine: melt-in-the-mouth bluefin tuna tartare with beetroot and crème fraîche; slow-baked medallion of monkfish with a white kimchi sauce. Lee's cooking is a veritable love story.