The French titan is reopened with an extended open-kitchen dining counter, a curated wine cellar that houses over 3,400 labels from around the world and elegant private dining rooms. A delight to be back for the classics. Particularly enjoyed La Caille - free-rage quail and foie gras that’s been perfectly composed in terms of texture and flavours. Le Caviar Imperial - a feast for the eyes as well as the palate. A fine display of precision and finesse. Dishes that we tried:-LE CAVIAR IMPERIAL Sologne Imperial caviar served with Alaskan king crabLA SERIOLE Wild king yellowtail carpaccio with citrus dressing and Espelette pepperLE HOMARD DU MAINE Maine lobster spaghetti with coral emulsionLA CAILLE Free-range quail and foie gras with girolle mushroomsLE RAISIN MUSCAT Jasmine-infused Muscat grapes on a refined jelly, brightened with Gewürztraminer sorbetLA NOISETTE The hazelnut from Lot-et-Garonne, in an intense praline harmony, embraced by a Bahibé chocolate shellA must visit if you haven’t already been.…Read More
