Le Bout de Gras

"Born in Réunion and trained in Belgium by a Japanese chef, Laurent Balancy channels his international spirit at this lively bistro. Think classic French dishes with a Creole twist, such as a signature cassoulet spiked with turmeric leaves and garlic. Balancy’s nose-to-tail approach and expert way with a whole fish has earned him many fans. Regulars often turn up for lunch and stay until dinner, working their way through microbrewed suds and easy-to-quaff bottles of natural wine."