"A dream team of two is at the helm of the restaurant that used to be Axis and is now ""Seasons"": Julien Diaz, a young chef returning from Corsica, and sommelier Guillaume Bonneaud. Around 30 places, pared - down decoration (wood, iron, raw materials), astute wine pairings, and a commitment to working only with Mediterranean ingredients. "
- MICHELIN guide inspectors
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