Set back from Grands Boulevards, this restaurant plays the minimalist card: a bar with midnight blue mosaics, dark walls and floor and refined lighting. A very Japanese brand of elegance, designed for this location officiated by chef Satoshi Horiuchi, originally from Hokkaido island, a few kilometres from Sapporo, a prefecture with a high concentration of small-scale producers, especially market gardeners. Horiuchi is as passionate as ever about creating a modern French cuisine characterised by his quest to find quality ingredients and cook them perfectly.