Villa Lorraine is the type of swish cosmopolitan establishment that would be quite at home in London or Paris. It features a variety of settings, including the Lounge Bar which offers a range of dishes to share in a casual vibe, many of which are Asian in inspiration, such as gyoza of lobster or a red tuna “filet américain”. It is a pleasure to watch the final touches being added to each plate on the elegant counter. A real tree catches the eye in the luxurious, urbane Restaurant, which oozes designer style. Seasoned chef, Yves Mattagne reveals his passion for noble produce like turbot and Anjou pigeon, combining his classical background with meticulous craftsmanship and a sprinkling of modern touches. For example, slow-cooked partridge presented and flambeed at the table, before being carved and plated in the kitchen. The result is an exquisite festival of wintry delights: tender, juicy meat, a meaty jus with lashings of butter, earthy girolle mushrooms, gutsy dried raisins and the final flourish of flambeed cognac. A significant proportion of the menu is prepared or finished at the table (the Sea Grill’s lobster press has found its way to the Villa), further adding to the fascinating experience, as do the attentive service and knockout wine list.