The guiding theme here is ‘Umami French’. Drawing on the five flavours of Japanese cuisine, French cooking is fused with the umami of Japanese ingredients. The foundations remain firmly classical, from technique to sauces. Kombu stock and fish sauce are added to the essences of vegetables, seafood and meat to draw out a powerful umami synergy. Named after the French word for chandelier, the restaurant shines a light on French cuisine shaped by Japanese sensibility.