Aléa

"a.lea is a play on words, referring to change (‘aléas’) and the name of the talented chef, Léa Lestage, who dabbled in sociology at uni before rolling up her sleeves in the kitchens of the Polisson and the Bristol’s Épicure. Examples of her appetising bistronomic cuisine include creamy soft-boiled egg, cream of green peas, apricots, feta and verbena; duckling, sweet potatoes, blood orange, mild curry seasoning and gravy… Léa’s spot-on recipes feature a market-fresh slant with a bargain-priced lunchtime (including Saturdays) menu. More elaborate and more expensive in the evenings. Also a chef, William Atlan warmly manages the front-of-house experience." - Michelin Inspector