The food here traverses the annals of French cookery: tempting classical fare with immaculate plating. Christophe Le Fur previously held the post of chef to the Recteur de l'Académie de Paris, cooking for both the Dalai Lama and Hillary Clinton, before returning to his roots (he comes from Cap Fréhel) to regale us with his generous cuisine: trompe-l'œil pike egg with a sous-voile wine sauce; slow-cooked poultry supreme, raw mushrooms and roast foie gras.