This is the antithesis of standardized Asian cuisine, where local ingredients are reworked to create “world food”. In a refined setting with a colour pallet of black ebony, slate and powder pink, Nhung Phung gives his creativity and talent free range: chicken breast poached in jus de coquillage (shellfish) infused with coconut curcuma, shellfish, clams, razor clams and seasonal vegetables or grilled filet of tender mackerel marinated in lemongrass and enveloped in sauce vierge. Selection of wines from around the world, and a few Muscadets.
Tartare of tiger prawns, Wakame seaweed, wasabi ice cream.
Chicken Run au milieu du potager.
Apple spring rolls, salt-butter caramel and homemade green apple sorbet.
