The restaurant’s name is a play on the French adjective ‘content’, meaning ‘happy’ or ‘satisfied’. It is also a term that the chef’s mentor complimented him with during his apprenticeship. At lunchtime, simple prix fixe are offered, but in the evening diners get à la carte items focused squarely on flavour. Offerings such as pâté de campagne, beef cheek simmered in red wine and tarte Tatin showcase traditional French cooking. Cassoulet de Toulouse captures a flavour that etched itself on the chef’s memory.