The dining establishment was designed to offer guests a classic French bistro experience—from the fun and lively ambience down to the exquisite wine and food. With group executive chef Laurent Brouard at the helm, the menu is always updated to reflect the changing seasons but there are still, of course, mainstays. A good way to start is with the escargots de Bourgogne, cooked in an aromatic concoction of butter, garlic and herbs. Also recommended is the pan-seared foie gras as its rich and creamy flavour is well-balanced by the sweetness and texture of the figs and accompanying ginger bread. The experience is elevated with its extensive wine list, which includes modern as well as old world gems.