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a.lea is a play on words, referring to change (‘aléas’) and the name of the talented chef, Léa Lestage, who dabbled in sociology at uni before rolling up her sleeves in the kitchens of the Polisson and the Bristol’s Épicure. Examples of her appetising bistronomic cuisine include creamy soft-boiled egg, pan-fried mushrooms, wild garlic pesto; roast mackerel, lightly seared polenta, béarnaise sauce; tea-flavoured crème brûlée. Léa’s spot on recipes feature a delicious market-fresh slant at prices that make sense. Also a veteran chef, William Atlan now warmly greets guests in the tastefully appointed dining room. The menu is more elaborate, which is reflected in the price, in the evenings.