Go Ishii made his way to France in the 1990s. There he experienced a new French cuisine, cultivated by fusing classic cooking with the food cultures of various countries. Chef Ishii calls his approach ‘Neo Classic’ for this reason. His speciality of ‘Monolith Egg’ is a study in contrasts between salty and sweet, hot and cold. His eternal standard is constant creativity. The pie pastry dishes, a legacy of the classics, are recommended but require reservations.