In this buzzy establishment that is invariably packed to the seams, Franco-American chef Thomas Chisholm, a former Top Chef contestant, celebrates sharing and sustainable fine dining. You can expect ikejime fish, rows of jars and fermentations and agroforestry ingredients… His creative, sometimes playful culinary style is skilfully blended with globetrotting influences: orange glazed sand carrots, cream of sunflower and kumquat preserves; scallops and raw foie gras flanked by a stock of roast celeriac perfumed in soy sauce, lemon grass and galanga…