In this beautifully decorated family home, chef Has Guo showcases the experience he has gleaned in the best restaurants: modern cuisine with international influences. He is a virtuoso of sauces and cooking techniques, as he proves with the duck breast served with its thighs in won-ton-style raviole, or with the semi-cooked prawn and its tangy leche de tigre, where the bitterness of the burnt bell pepper is the perfect counterbalance to the sweetness of the avocado. A guidebook entry to follow!