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Award winning French chef Jean-Michel Lorain created this restaurant based on his Cotes St Jacque in Burgundy. His daughter Marine takes great care of patrons as she carries on the traditions handed down by her grandparents back in France. Rounding out the team is experienced chef Amerigo Sesti.
Rating : 38/40
There is an extensive a la carte menu plus a choice of five, seven and 10-course tasting menus. Traditional onion soup is as French as it gets. Creamy lobster bisque is garnished with pineapple. The fish and shellfish dishes are embellished with mousses, foams and fish jus and most dishes are a work of art with colourful fruit, petals and various nuts and spices accompanying the meats and vegetables. Pan-seared scallops are fresh and served with Ibérico ham, Jerusalem artichoke and watercress salad. Also pan-seared is a fine venison fillet with glazed chestnuts, salicornia, sea urchin foam and a pear puree. A choice of three or five mini pastries are available to complete the meal, all of which are worthy of the finest Parisian patisserie.
Rating : 16/20
A very comprehensive list of wines from all around the globe plus a very good value wine pairing with the set menus.
Rating : 18/20
Rating : 19/20