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Having named his restaurant after the Korean omija (known as the berry of five flavours), Romain Bonnet strives to find an astute balance of flavours in each of his dishes. The result is a wildly creative blend of French and Asian gourmet cuisine, employing unique combinations of locally sourced products (the restaurant has the Ecotable label) and a sprinkle of ingredients foraged in the wild. The Michelin-star experience continues out front with Ronan Bricaud’s harmonious wine pairings.
Steak of roasted Paola tomato, preserved wild elderberry and carpaccio of langoustines from Le Guilvinec
Ikejime pollack confit, confit of Tokyo turnip (from the Bois Olive micro-farm) with shiso, jasmine-scented peaches
Wild meadowsweet swiss roll, candied yellow pepper sorbet and mini candied corn from the Japanese farm Yasai