The name is French for ‘duckling’, reflecting the chef’s passionate pursuit of duck and foie gras cuisine. He places the accent on prix fixe, the better to ensure perfection in each dish. Playful amuse-bouche are dramatically presented on a high-tea stand. For the main course, Osaka duck is naturally de rigueur. His wife, the pâtissière of the establishment, flexes her talents in the dessert department.