Valérie Boyenval dances attendance front of house, handing out the menus with a keen sense of welcome and a touch of humour. As for the wines, our very own sommelier of the Year 2023, Thierry Corona, pulls the corks in time to the cuisine of chef François Jagut. The high-quality produce is elegantly presented. Take the intensely fresh pollack carpaccio, rounded off with a blood orange sorbet, or the potato emulsion with grated truffles, where the balance of flavour and texture verges on perfection. If you are also caught up in the valse of desserts, whether it's Hukambi chocolate or Manjari ganache, creamy yuzu and black sesame ice cream, you will be swept off your feet. True to its name, here everything is coming up roses.