Presqu'île is named for a district between the old and new city centres of Lyon in France – an apt metaphor for the approach of its chef, who aims to create new ideas while preserving tradition. The speciality of the house is tourte of duck and foie gras. The restaurant excels in items wrapped in pie crust. When ayu and awabi are in season, miso and fish sauce are used as sauces to add a subtle flavour.