Dialogue with the culinary traditions of Japan led the chef to use Japanese ingredients and utensils. He particularly adopts the seasonal expressions and the sharp, clean cut of Japanese knives in his unique approach to French cuisine. In spring, the chef offers white asparagus bavarois; in summer, sweetfish croustillant; in autumn, mushroom tarts; and in winter, truffle tarts. Speciality prix fixe menus place the accent on seasonal ingredients.