KGB

William Ledeuil dedicates his restaurant to nature in all its glory. Season, freshness, colours and textures are the keywords. His imagination and his memories of long journeys, from Vietnam to Thailand via Japan or India, do the rest to sublimate every moment. He uses coconut milk for preparations that are usually softened with cream, he uses Thai basil as a substitute for parsley, he puts broths with pasta in the spotlight, and citrus fruits are his preference. All the splendour of the vegetable world stimulates the taste buds and incorporates them into excellent dishes with always-sufficient freshness.