A stand-out new entry in last year’s edition of 100 Top Tables, Feuille maintains its momentum, presenting “vegetable-driven” tasting menus that celebrate prime seasonal produce in its purest form. The menu is structured into sections like Grains and Seeds, and Leaves, Stems and Roots. Menus are dynamic, with chefs frequently collaborating with the restaurant’s farmers to create new dishes based on available ingredients. Despite its focus, Feuille isn’t strictly vegetarian; meat and seafood feature prominently, from pigeon with gailan and capers, to spiny lobster with Swiss chard and rosehip. Whether the meal is vegetarian or not, Feuille lets the produce truly shine, giving them centre stage like few other restaurants do.