The stripped-back, elegant interior of this Rooster in the Fields is a feast for the eye and this attention to detail can also be tasted in the plate. Christophe Pauly, who carefully considers every tiny detail in his open kitchen, is going from strength to strength. His spot-on dishes conjure up a festival of flavours with a voluntarily concise range of ingredients as he elegantly and precisely pursues his quest for culinary excellence. He plays with sweet and sour flavours to enhance dishes which he underscores with subtle sauces. Courgette flowers are stuffed with langoustines and dipped in a rich tempura batter, which are served with a dollop of soy mayo to accentuate the savoury flavours, while piquillos add a final spicy flourish. Deceptively simple recipes are the hallmark of this high-flying chef in search of culinary perfection. This credo is also visible in the fascinating pairing suggestions made by the knowledgeable sommelier.