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Antoine Aufrand, chef at the restaurant, designs his cuisine as an allegory for travel, while respecting the culinary tradition passed on down the generations. He does the job he loves, and his dishes are prepared on the premises using fresh, seasonal produce.

The chef draws on the basics of classical cuisine, adding a touch of flavour to his dishes that awaken the palate, such as Zathan (a Lebanese spice), chinata (a Spanish pepper) and tonka bean (from the Teke, a Brazilian fruit). He places particular importance on using seasonal produce when choosing his ingredients, so the menu changes every two months.

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