Having worked at Apicius and Taillevent, Hugues Mbenda has the experience and the technique, which he has converted into a beautiful fusion table, between Kinshasa and Marseille. His discreet table has become a benchmark for many, with its beautiful, subdued interior, soberly decorated, where the chef offers a cuisine on a hidden menu, evolving every month. The €80 menu comprises seven stages, each one revealing a mastery of both form and content. Well-educated cellar.