The miso-glazed black cod arrives with a lacquered crust, its flesh yielding to the touch after being slow-cooked over the intense heat of a robatayaki grill at Cent33. This signature dish exemplifies Chef Fabien Beaufour’s ability to marry Bordeaux traditions with precise Japanese techniques. The kitchen breathes with the smoky perfume of binchotan charcoal, infusing local ingredients with a refined depth. The 'Egg and Hen' presents a complex dialogue between a rich royal broth and the earthy notes of shiitake, while the crispy sweetbread finds a sharp, vibrant counterpoint in a passion fruit Grenobloise sauce. Texture is paramount here, from the velvety richness of mandarin-scented foie gras to the trompe l’œil Piedmont hazelnut. Each plate is a study in balance, where wood-fired intensity meets delicate acidity. Beaufour’s experience translates into a focused narrative that elevates the Chartrons district with technical mastery.