The first Asian outpost of its French namesake in Burgundy commands 180-degree 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 sunflower seed-fed chicken from Guangdong and sea perch from Fujian, in his own spin on authentic French cooking. The bread is baked in-house with a perfect crust and crumbly dough.