When Arthur Buisson, formerly second of the previous chef, took over the helm here, the transition was naturally smooth and seamless. While the interior remains unchanged, the culinary score is now more modern in spirit thanks to an abundant use of aromatic herbs and spices of all sorts. The chef’s globetrotting past can be tasted in the manifold flavours of his fresh, distinctive craftsmanship. Even better, he also turns out to be a dab pastry chef!