Vulin offers a contemporary take on classic French cuisine with starters such as Kristal caviar with chilled crab risotto, and sea bass Carpaccio and raw Normandy scallops with celery jelly; and mains such as roasted Brittany lobster with chestnut, mandarin and vanilla, and roasted Racan pigeon with nuts, caramelised onions, beetroot and pomegranate on his winter menu. The degustation set menu is a good way to try Vulin’s seasonal dishes.