HoopHoop

Image Credit: Born in the Basque country, the chef has contained his love of the south of France, from stuffed piquillo peppers to black cheries and pata negra. Each ingredient is fastidiously sourced and prepared with great care: wild sea bass marinated in fennel seeds, grilled special oyster no. 2, apricots from Provence, olive oil and lemons... The presentation of the fishes is beautiful, and the service is charming!