The restaurant’s name comes from an album recorded by a former guitarist of The Rolling Stones in the 1960s. The chef is not one to be swayed by fads, as his cooking attests. He pursues his own ideals in flavour, yet never strays far from the foundations of French cuisine. In roasting meats, vegetables and fish the chef prizes heat and aroma. No-nonsense, simple preparations make the results all the more impressive.