After ditching the world of finance to enrol in the Ferrandi Culinary School, the chef went on to hone his skills in a variety of establishments (including the French Ministry of Foreign Affairs and L'Épi Dupin). He then went it alone and opened this restaurant. With its vintage vibe and open kitchen, the chef devises a surprise set menu that is unabashedly creative and showcases carefully selected ingredients: free-range meat and poultry, line-caught fish from small boat fishing, citrus fruits, herbs and spices, all sourced as locally as possible.