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Le Restaurant Restaurant Review: In this romantic and historical place, where Oscar Wilde spent his last days, a plush décor with marble columns, velvet banquette, mauve curtains and leopard carpet welcomes diners. In summer, there’s a cocooning courtyard with a fountain trickling in the background. Stone spiral stairs lead down to an underground swimming pool and hammam. In the kitchen, Julien Montbabut, who worked with Frédéric Robert in La Grande Cascade, has succeeded Philippe Bélissent. The fare didn’t lose anything in refinement. For starters, don’t miss the golden brown frogs’ legs in a pink garlic broth with a fregola sarda risotto (fregola sarda is a Sardinian standard, halfway between pasta and semolina). Textures and combinations of tastes are impressive, as in the Saint George’s meadow mushroom raviolis enhanced by truffle cream (this mushroom is the epitome of freshness, being picked only fifteen days a year, then replaced by cep, truffle and morel over the seasons). For the finale, we recommend the Guanaja crémeux, served with chocolate sherbet and white chocolate croustillant. Nice and efficient service, and an attractive wine list to seduce connoisseurs.