Chef Scott Serrato doesn't mess around when it comes to quality: he works only with exceptional ingredients – mainly local (such as trout from Banka, suckling lamb from the Pyrenees or line-caught tuna from Saint-Jean-de-Luz) and premium (Aquitaine caviar, sweetbreads and lobster, to which he dedicates an entire set menu). The deliciously tender roast shoulder of lamb, with its jus and summer garnish, is testament to the skill of this experienced chef. The restaurant's pared-back, minimalist decor, with waxed concrete floors, is perfectly in tune with the zeitgeist.