This celebrated two-Michelin-starred restaurant dazzles with its exquisite, brilliantly inventive dishes. Chef Alexandre Bourdas trained in Japan (sakana means fish in Japanese, but also plays on French artistry in the realm of 'SAveur (flavour), QUalité (quality) and NAture'), and he brings elements of the Far East to incredibly fresh, locally sourced ingredients.
Though prices are high, it's much less than what you'd pay for a restaurant of this calibre in Paris.