Chef de cuisine Jean-philippe Guiard has brought back the shine to Lafite, and while the restaurant hasn’t been renovated for some years, it still maintains a fine elegant ambience.
Chef Guiard brings his own variation to a repertoire of modern French dishes, and his menu is simple yet interesting.
• Starters such as the seabass and oyster tartar, and the porcini soup with pan-fried Hokkaido scallop are sound choices.
• The gratinated Dover sole fillet with Maine lobster and the Wagyu beef tournedos are well-presented and executed with a fine balance of flavours.
• Finish off with the classic of warm chocolate fondant with vanilla ice cream and caramel sauce.