British chef Marc Cohen is alone at the helm in the open kitchen of his cozy neighborhood restaurant. Some of the dishes are clearly influenced by his homeland: the albacore tuna is served on a bone marrow crumpet, while the tripe and cabbage gratin is accompanied by Burgundy truffles. Guided by the seasons and the chef's network of farmers and producers, the carefully balanced and thoughtfully paced tasting menu offers the best introduction to his personal and inspired culinary world. Many of the ingredients come from his nearby butcher's shop. The cleverly devised wine list is an invitation to discover new labels. This is an ideal place for a tête-à-tête in an intimate atmosphere.