Every great sauce starts with a roux, and here it's very much a speciality. The trend-conscious cooking features playful combinations, engaging textures and international influences, and is underpinned by those robust sauces. Think medium-rare fillet of hare in a sweet-spice crust, elevated by a refined game jus and complemented by slices of raw foie gras and crunchy quince. The sommelier's expert wine pairings are delivered with infectious enthusiasm. One final tip: The long dining counter is our favourite spot in this elegant luxury brasserie.