In the neighbourhood of La Doutre, Japanese chef Yuma Nishioka signs a patriotic Gallic repertory depicted by purebred classics that reverently respect textbook culinary traditions: pâté en croûte, fish soup en croûte, duck pithiviers, as well as cassoulet. Discreet nods to Japan do enhance this culinary portrait, illustrated by a terrine of foie gras marinated in sake or beef grilled over a binchotan barbecue. Premium produce, art-directed plating and a warm vibe add the finishing touches to this fine dining experience; more ambitious score in the evenings.