The combination of Victor in the dining room and Lim Kim in the kitchen could only result in an interesting Franco-Asian fusion. In this uncluttered setting with well-spaced tables, the tendency is for French cuisine to travel and be curious about other sources: smoked eel, lacto-fermented Chinese cabbage, satay sauce, lemon crème fraîche, chili sauce, black radish, lovage, a fine success revealing umami, beef, parsnip purée, potato, yellow carrot, wild arugula and beef jus, a tempting dish that's a little less expressive, before a typical dessert that's not very consistent for an end-of-meal, cracker cabbage, black bean paste and marshmallow. Victor is very present, always available for advice or a suggestion, and the cellar is simple, quite expensive by the glass (€12).