La bonne tâche

Red bell-pepper mousse, smoked salmon, roast duck; ever since it opened, the fare here has been simple, out of respect for the ingredients. The chef seeks to draw closer to perfection every day, advancing in his craft. Cooking skill, recipes and spirituality are all things he learned as an apprentice. Cast your eye around the kitchen and notice how all the pots and pans are gleaming. Respect for the tools of his trade drive the chef to keep honing his technique.