Éric Fernez inherited his love of cooking from his grand-mother Eugénie, a passion he has passed on to his daughter, Émilie. Premium produce, generous classical cuisine and the added dimension that wine can bring to a dish are the foundations of this family’s values. Éric, a past master of old school cooking, who can rely entirely on his right-hand man, David Cataudela, crafts nostalgic food that spans the annals of French cookery. You can expect to sample classic produce such as pigeon, pig’s trotters and sole (prepared à la Fernand Point, no less!) courtesy of almost-forgotten recipes. The sauces are in a class of their own, illustrated by a fresh, fruity, tangy blackcurrant jus that enhances venison. The jaw-dropping range of timeless à la carte and seasonal set menus reveal the establishment’s desire to bend over backwards to suit its customers. This elegant restaurant is ideal for both special occasion decadence and everyday classical fare. The chef, who often pops out to greet diners and chat with them, enjoys getting first-hand feedback from his diners.