The chef runs UNE IMMERSION all by himself. To control all aspects of the restaurant, from cooking to service, the lunch and dinner shifts are limited to two parties each. Prix fixe starts with carp soup. Appetiser of turnip and squid, sculpted into the shape of a white rose, is an elegantly plated homage to the restaurant where he apprenticed. A modern tapestry weaving French gastronomy with the chef’s hometown roots.