¥¥¥ · 日本菜
Chef de Cuisine Christophe Gibert has a special relationship with the ocean. Born and raised in Bretagne, he honed his craft in Nice and Monaco on the Mediterranean Sea. This connection is the reason why he is so accomplished in seafood preparation and why he has served nearly 20 years for the restaurant whose name means ‘The Bay’ in French. The specialty of the house, ‘Blue lobster steamed in seaweed’, is finished in a Japanese earthenware pot, serving as a bridge between the culinary cultures of France and Japan.