Thomas Legrand, a sommelier with a passion for organic and natural wines, and his partner Megumi Terao, invited Japanese chef Yurika Kitano, who boasts an impressive CV, to join them on their adventure. In a spacious restaurant dotted with alcoves, you are welcomed with a smile. The food is fresh, delicate and seasonal: grilled squid, chimichurri, green tomatoes and bergamot-laced mayonnaise; monkfish, scallions, pak choi cabbage and clam sauce; apricots, hazelnut sponge cake, rosemary sorbet and buckwheat. Organic bread, veg from a local micro-farm and small-scale fishing add the finishing touches to this portrait.