Yannick Alléno has attained three Michelin stars and is acclaimed for his unique culinary creations. In Hong Kong, he has opened a contemporary Parisian bistro. Dishes are simple, yet tasty. Based in Prince’s Building where Canteen used to be, there is a large open kitchen and cosy booths. The dark contemporary décor creates an intimate ambience.

The food is good. We began with sliced artisanal pig’s snout jelly terrine with shallots and parsley dressing (HK$138) which was refreshing and slightly tart. We followed that with eggs in a frou-frou beef consommé jelly with mustard mayonnaise and fresh herbs (HK$155), the runny egg oozed over the beef consommé jelly layers. It is sure to be a favourite. The warm artichoke salad with mustard and shallot vinaigrette (HK$135) was only OK.

We enjoyed the flavours of sea scallop cooked over simmered rice pilaf in an aromatic broth with fresh herbs (HK$288). It is enough for two, and the scallops were perfectly cooked. Our second mains, was the crispy veal sweetbreads with beurre noisette and capers with potato purée (HK$348).