Picture a Klein blue frontage and a trendy bistro furnished with assorted antiques and numerous knick-knacks that is packed to the seams with smiling diners. It seems that Léo Huet, like other chefs of his generation, has hit upon the recipe for success: intriguing, tangy dishes rich in fresh premium produce, such as smoked mussels, kaffir, Thai basil and pistachio or steak with Gorilla pepper, kimchi, shiso and cherries, all with contrasting flavours that surprise and titillate the tastebuds. At dinner, the food becomes distinctly high flying as diners prepare to take their time to do justice to the excellent dishes recommended and explained by Maximilien, the chef’s associate, in a pleasantly unstuffy, relaxed vibe.