SarkaraSarkara

Image Credit: His modern, inventive cuisine puts fruit and vegetables centre stage – in fact, this is vegetarian, only without hammers home the point. His highly refined creations are based on complex flavours, each ingredient enhanced by aromatic herbs, spices, citrus fruits and dairy products. Jerusalem artichoke ravioli and cranberries, brown stock and pink butter; pan-fried bulbous-rooted chervil with Bauges saffron, sea-buckthorn juice flavored with orpiment: his "cooked pastry" is the fruit of high-precision work that surprises and delights. The food and tea pairings are also remarkable, as the service, which is as funny as it is cordial.