Flavien Guarato, previously sous-chef at Culina Hortus, continues his vegetable-forward adventure within the walls that once housed Le Passe-Temps. The restaurant has retained its minimalist style, combining a palette of pastel tones, pale wood and tree branches. The chef's steadfastly vegetarian menu can also be adapted to include seafood. Inspired by a long stay in Nagano, Japan, his culinary style incorporates ingredients such as miso, kombu and shiitake. The result is meticulous cuisine that speaks to a variety of influences.