A new-generation chef brings energy to the open kitchen. Committed to reworking tradition, he focuses on stocks and sauces, adding dashi made from kombu and dried tuna flakes to classic recipes in pursuit of contemporary flavours. On the à la carte menu, diners can choose both the main ingredient and the sauce, with beef, for example, offered with either red wine sauce or Périgueux sauce. His cooking reminds diners of the essence and pleasure of French cuisine: the enjoyment of sauce itself.