Young chef Hao Guo dazzles with dishes like the tender and tantalising beef tartare with seasoning that stirs up the taste buds, a very umami sabayon gratin with a few fabulous briny mussels, a buttermilk sauce bursting with freshness and perfectly cooked fish and shellfish in his reinterpretation of bouillabaisse. The highlight of the show was a cut of veal seared on the plancha with a light smoky barbecued flavour and a creamy polenta side. The attentive service is a real plus and the second toque is well deserved.