LE GOÛT DU VOYAGE

Thomas moved to the Pacific after working with Robuchon and Truchon. Now based in the home of the pope of local gastronomy, Goût et Couleur, he even takes the liberty of winking at him. The cuisine here is fusion, well-crafted and affordable, with influences from around the world. Start with soy-flavored sea bream tartar or sweet potato brandade, follow with a peach return, vanilla cauliflower or hibiscus-glazed duck breast, and finish with a deconstructed pavlova with house fruit.