Like magma, Japanese chef Ryuya Ono fusions French haute cuisine with his own constantly renewed inspiration and gourmet instincts in a tasting menu that shows the greatest respect for the seasons. Spot-on associations are the chef’s hallmark, illustrated by trout garnished with chanterelle mushrooms. The desserts, like the squash-flavoured creamy mont-blanc delight, are equally inventive. Crisp, elegant interior and slick service.