Omija

It required a good dose of confidence and daring to follow in the footsteps of La Raffinerie in the already well-packed Rue Fouré. These are two qualities clearly demonstrated by Romain Bonnet, a young chef with an engaging career (Pierre Gagnaire’s Le Balzac***, La Scène Thélème*, Le Manoir de la Boulaie*), who conquers diners with plates of impressive gustatory prowess and creativity. He serves a modern cuisine (even when it’s a traditional hare à la royale) that achieves a subtle balance from the play of flavours and textures.