Here, the zest is positive and full of mischief. Benjamin Bouvard has not chosen this most vibrant of districts in the very sensible sixth arrondissement by chance. The chef was born and bred in Lyon, and also trained here with Bocuse and Henriroux (La Pyramide). He now gives free rein to his bold combinations, spurred on by his love of citrus fruit, his appetite for working with unusual ingredients and his love of both Japanese and French cuisine. What sums him up best? It has to be his ingot of foie gras with sake, sake gel, sautéed foie gras with Sichuan pepper, shiitake mushrooms with butter and Thai broth which are an introduction that reveals his amazing alchemy to anyone who wants to come and taste it. It’s marvellous that lovers of fine food can also have some fun in the very sensible sixth arrondissement in Lyon.