"French cuisine that respects the flavours of each ingredient. The chef honed his craft in Paris and Nice. True to his restaurant’s name, the chef pays close attention to ingredients, terroir and season. Seafood is sourced from Ehime, where the chef’s roots are. Appetisers are light, meat dishes prepared with a feel for the classics. During hunting season, game baked in a pastry shell is a masterpiece; seasonal specialities are something to look forward to." - Michelin Inspector
