Commotie radiates a sense of zen-like tranquillity. The verdant surroundings and minimalist Japanese decor create a harmonious whole and the terrace is an oasis of alfresco calm, until the arrival of the food interrupts your quiet contemplation. Chef Thomas expresses his originality through fermentation, vegetables, tart flavours, barbecue notes and intense sauces... His inventiveness is captivating, and his nose-to-tail vision is an inspiration. An example of his fascinating approach is monkfish in seaweed, lacquered in butter before being seared over an open flame. He further underscores the delicacy of this exquisite fish with a vin jaune and razor clam bearnaise sauce, crafted like a beurre blanc. Each dish tells a story, complemented by the insightful choices of sommelier Lara, who avows a penchant for natural wines.