Local foodies still remember the street corner premises that housed La Canne en Ville for many years. Chef David-Alexandre Bruno has retained the soul of this former butcher’s shop with its wall tiles and floor mosaics. Bruno honed his skills and love of classical cuisine in upmarket establishments, as the personal spin he effortlessly adds to familiar recipes demonstrates. His take on Bellevue lobster is a splendid example: he pairs the tail with a skinned tomato stuffed with meat from the claws, samphire, a herby cream and vanilla-flavoured tomato stock. Sauces are one of the pieces de résistance of this chef, whose bold personality seeks to shine the spotlight on preferably local produce – simplicity and harmonious flavours are the goal.