Nourished by his meetings with small - scale producers, by the discovery of ingredients from afar – pepper from Taiwan with citrus notes, Iranian berries – the chef, Keisuke Yamagishi, cooks here like a tightrope walker, offering set menus named "Symphonie", "Ballade", "Prélude" in homage to Chopin. Each dish is a masterclass in harmony.
- MICHELIN guide inspectors
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