In this former bistro, an owner who has travelled widely in Asia celebrates the flavours of the continent, doing so through a single set menu that uses only quality French ingredients (fish from the fish market, carefully selected meat, free-range poultry). And yet this home-grown produce fits seamlessly with deftly deployed condiments, sauces and spices, which strike the perfect balance, including just the right intensity. A shining example is the rack of Basque pork: meticulously cooked until pink, it is spiced up with an emulsion of ssamjang – soya paste with Korean chilli. The charming decor is in harmony with this delicious repertoire.