The chef cleverly uses Chinese produce in modern French fare. Meat starters and novel creations abound in the à la carte menu. The six-course Découverte menu gives diners a sense of what Phénix has to offer, but to appreciate the chef's vision in all its glory, opt for the 12-course Expérience omakase-style menu. The pigeon is a tour de force – chargrilled breast stuffed with foie gras and confit legs are doused in plum sauce.