He may pair a warm tartare of langoustine with a frothy langoustine bisque and a tapenade of piquillo pepper, fresh spinach pasta and a shellfish oil of piquillo and capers. The chef’s polished craftsmanship and generous nature are escorted by a series of more modern twists and contrasts that add a kick to each dish.

Here, the chefs continue to don immaculately starched chefs’ toques, just like in the old days, Davy enjoys popping out to greet diners in his refined establishment and dedicated sommeliers are close at hand with insightful wine-food pairing tips. Le Julien oozes authenticity and passion from every nook and cranny.