The design by Yabu Pushelberg has ostentatious flair with its gilded screen door and busy bling décor, including murals of forest scenes. There are also floor-to-ceiling windows overlooking
the terrace.

Nicolas Boutin, former sous chef at The Landmark Mandarin Oriental, oversees the kitchen and, for dinner, there is a choice of à la carte or tasting menus of six or eight courses. The à la carte consists of classics such as Sologne pheasant with sunchoke mousseline and crunchy chestnut, and desserts such as Grand Marnier soufflé with Mandarin sorbet and seasonal artisan cheeses. There are four- or six-course tasting menus too with wine pairing.

Signature dishes

Vol au vent flaky puff ring, lobster and French coast fish