Chef Julien Royer's selection of appetizers that were complimentary to arouse your taste buds as well as to offer you a sneak peek as to what's his style/take on the cuisine. Honestly, I couldn't quite get what the service staff was introducing but it was something along salmon, cheese on cracker and black sesame sponge. The hummus which is made up of lentils, Auvergne and chestnut paste went extremely well with the crispy, paper thin rye crackers; wish I could ask for more!