French technique meets tropical vitality at this Leme beachfront sanctuary. The menu navigates between continents, featuring a sesame-crusted seared tuna paired with delicate rice spheres and a deep shoyu reduction. For a more traditional progression, the duck magret offers a rendered, silken texture, while the bo bun introduces a vibrant Vietnamese influence. It is a sophisticated fusion where classic onion soup and tarte tatin anchor the coastal elegance.
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6 more rooms within walking distance — drawn from the Femente shortlist and ordered by what we’d open with on an evening that started here.
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