In this place with the laid-back atmosphere of a modern bistro, the chef rustles up seasonal contemporary French cuisine, with Japanese touches and ingredients reflecting his heritage. The carefully crafted dishes are packed with flavour: guinea fowl wontons and fried pork with peppers and smoked paprika; hake, courgettes and miso sabayon; tonkatsu-style breaded pork pluma with artichoke and tarragon. A set menu, in the same vein but simpler, is available at lunchtime.