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Chef Daniel Humm presides over this temple of modern elegance with a zealous dedication to masterful precision. Nothing is out of place and everything is custom made, from the staff’s suits to the handblown water vases.
The plant-based menu is a bold vision of luxury dining and elevates the concept to unparalleled heights. The freshly baked, delicately crisped vegan roll presented with faux butter is a magical creation. A quenelle of tonburi, mimicking caviar, plated with horseradish cream and accompanied by a radish tostada with a swipe of pumpkin seed butter is simply stunning. Toothsome braised seitan, wrapped in spinach and dressed with morels, is amplified with luscious sauce work.
Desserts, perhaps a frozen cherry blossom and rose confection dressed with strawberries, are equally accomplished.