Cuisine
Open
Lunch Wed.-Fri., Dinner Wed.-Sat.Features
- Air conditioning
- Dress code: Smart
- Full bar
- Great wine list
- Private room(s)
- Reservations suggested
- Romantic setting
* Click here for rating key
![]() : Enter the room, designed by Patrick Jouin, to find a soothing, sophisticated space with light wood panels and natural materials in varying shades of tan and cream. Silk green and yellow buttons decorate the walls, the tables are a lesson in luxurious settings, and there's a private dining area for six, set apart with sparkly fiber optic strands. On the menu are some of Alain Ducasse’s signature dishes, with a few British touches designed to seduce London tastes. Jean-Philippe Blondet is now the executive chef. Top, seasonal ingredients are given the respect they deserve. Try the Dorset crab, caviar and avocado; sea scallops and black truffle; and veal medallion and sweetbread with carrots. Desserts are a high point of the meal: the famous rum baba using a rum of your choice, or a hazelnut soufflé with pink grapefruit sorbet. This is a place for a special occasion. Prices are high and there are supplements on some dishes, but everybody agrees that it is worth it, coming with warm but thoroughly professional service and a real feeling of well-being. The wine list is as good as you would expect, with Burgundies featuring very strongly and a first-rate list of dessert wines. Lunch menu 3-courses £60 including 2 glasses of wine, coffee and water. À la carte menu 2 courses £75, 3 courses £95, 4 courses £115; 7-course tasting menu £135; Seasonal Menu 7 courses £180; Menu Jardin 7 courses £110. |
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GAYOT's Wine & Spirits Editor presents the
Wine of the Week, featuring tasting notes as well as history on the vineyards and winemaker.
The charm of Provence right on your table.
Read the article and see photos.

Read the review and see photos.