Takeshi Otomura once again demonstrates the talent of Japanese chefs for French cuisine, rendering it with consistently impressive rigor and precision. His Chablis bistro is exemplary, with fine versions of the regional repertoire, such as oeufs en meurette, escargots à la bourguignonne, pôchouse à la truite de Prégilbert, roast chicken supreme, Chinese cabbage and tomato sabayon, a real boeuf bourguignon, dark chocolate éclair, apple, caramel chantilly, fromage blanc sorbet. Meticulous service.