The lone weak point of this excellent restaurant is its location inside a tasteless block of short-let flats. But get past that and you’ll be presented with a set of unforgettable dishes, superbly executed by chef Raphael Despirite. A starter of frogs’ legs in garlic cream is a case in point; as are the impeccable soufflés – whether they be of the smoky seafood variety, or a sweet dessert soufflé of cupuaçu – just some of the unusual dishes that make this fine restaurant such a memorable experience.