Don’t expect plates piled high in victuals, but rather creations that underscore the essence of each ingredient in a bid to let them enjoy the limelight. The sauces are quite simply out of this world. An example: trout salmon perfectly cooked at 40°C, flanked by chive oil, different textures of broccoli, sesame seed seaweed, and, above all, a beurre blanc of incredible depth, subtly enriched in dashi. Alternatively, how about barbecued scallops flanked by an intense onion sauce and a vin jaune emulsion?

Louis Linster has found his path, and his partner and your hostess, Njomza, further enhances the venue’s elegance by her attentive service. Léa can be proud.