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With a Japanese-sounding name, but a kitchen that travels between France, Spain, Scandinavian countries and even the Land of the Rising Sun, chef Atsushi Tanaka distinguishes himself by his innovative talent, refined in the shadow of some great chefs such as Pierre Gagnaire, Quique Dacosta and Esben Holmboe Bang. His motto? Prepare your favourite products, such as fish, in combination with vegetables. He processes arctic char with puree of parsley and broccoli. Leeks are finished with hazelnut butter or, before being prepared on the BBQ, marinated in the juice of beetroot and balsamic vinegar.