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Commotie radiates a sense of Zen tranquillity. The verdant surroundings and minimalist Japanese decor create a harmonious whole. The terrace is an oasis of calm. But the arrival of the food interrupts your quiet contemplation. Chef Thomas expresses his originality through fermentation, vegetables, tart flavours, barbecue notes, intense sauces etc. His inventiveness is captivating, and his nose-to-tail vision is an inspiration. He imbues scallops, for instance, with a subtle smoky flavour, injects extra pep with an emulsion of whey and vin jaune, and adds salty nuances. Each plate tells a story, complemented by the wonderful picks of sommelier Lara, who has a penchant for natural wines.