ES

This place is run by Takayuki Honjo, a Japanese chef who is a fan of French culture and cuisine. Having trained in prestigious establishments (Astrance in Paris, Quintessence in Tokyo, Mugaritz in the Basque country), he has designed his restaurant down to the smallest detail: a white and pared-down dining room, almost monastic, in which the modern furniture does not seek to attract attention. In this context, the meal resembles a kind of ceremony. Foie gras and sea urchins, or pigeon and cocoa: surprising pairings whose flavours mingle intimately. The harmony of his subtle creations recalls this talented young man's Japanese heritage.