The first Asian outpost of this French restaurant in Burgundy commands 180° views of The Bund. The chef, who worked for Éric Pras at the flagship establishment for years, is keen to pair Burgundy recipes with local produce such as Yunnan mushrooms, and green Sichuan pepper condiment, in his own spin on authentic French cooking. The long wine list covers many wineries and varieties of Burgundy; ask the sommelier for the perfect pairing.