Hortus is Latin for "garden" and indeed plants are at the heart of the cuisine of chef Clément Lessoud (former second-in-command to Ludovic Turac at the restaurant Une Table au Sud in Marseille). This creative, healthy and eco-minded cooking (ie made using organic produce and limited meat) is an ode to the South of France, from the Mediterranean to the Atlantic. His signature style is a predilection for herbaceous notes and bitterness, as found in green asparagus, bottarga, tangy pickled red onions, creamy carrot purée with bitter orange and bergamot cream, or roast turbot with artichoke.