When you arrive at Louis and Njomza's and the entire team is there waiting for you on the doorstep, something tells you that, here, hospitality is not an empty word. As the majestic Champagne cart makes its entrance, a myriad of appetizers whets our appetite, including the famous lobster kimchi. The yellowtail got the taste buds rolling, especially whipped up into tacos and tartars, while the grilled King crab with basil juice and fermented chickpeas was the perfect foil for the delicate brown crab. Finally came the sumptuous Wagyu with its melt-in-the-mouth and delicate fat, served, of all possible condiments, with a wonderful rub of burnt aubergine. Léa's ever so perfect madeleine brought the meal to a delicious close. The experience is crowned by a magnificent wine list distilled by the Master Sommelier, unless you prefer to follow his selection paired with each course, with or without alcohol.
