Japanese chef Nobuyuki Akishige, who boasts an impeccable track record (including spells at L'Atelier du Peintre in Colmar, La Vague d'Or in Saint-Tropez, alongside Arnaud Donckele, Le K2 in Courchevel and La Pyramide in Vienne), deftly creates subtle seasonal cuisine based on top-quality ingredients. A simple bistro interior provides the perfect foil to a streamlined repertoire of dishes; harmonious flavours result from spot-on cooking, as illustrated by the white asparagus, sorrel and almonds or the meagre, medley of courgettes, hand-dived razor shells and verbena.