Everyone needs a little pomp and circumstance now and then and, for these grand occasions, there will always be Daniel. This neo-classical citadel of Gallic sophistication will certainly impress your guests—the tables are impeccably dressed and a battalion of immaculately groomed staff runs it. 
On the menu side of things, Riviera was a prevailing theme and included a saffron-tinged bouillabaisse, generously stocked with top-notch seafood. Then came the humble cod and artichoke, which were baked in olive oil and draped over a lentil purée for an elevated creation. Similarly, desserts, like the sunny tarte Tropizienne filled with ruby grapefruit-tinted cream, were emblematic of a kitchen team with an impressive technical skill and artistic vision.