Florian Barbarot orchestrates a deep-sea odyssey where marine precision meets avant-garde flair. The signature Saint-Jacques is reimagined with wood-fired kebab notes, while monkfish arrives at low temperature, paired with lobster and spicy cauliflower pickles. Texture is paramount, from the lacquered crunch of nougat-crusted sole to a daring chocolate-anchovy dessert. Each plate is a masterclass in iodized balance, anchored by sophisticated sauces and a commitment to seasonal vegetal counterpoints.