LA MADELEINE

BEST FOR A sophisticated dining experience. FOOD An innovative amuse bouche of poached quail egg on a bitter chocolate ganache biscuit sets the tone for a meal that is both classic and innovative.

Cauliflower purée with sweetbreads, truffles and red wine jus is light yet decadent. Butter-poached langoustines with egg noodles and salmon roe is a re-interpretation of an iconic dish. ‘Englishman’ fish with fresh mussels, clams and a pea and star-anise purée shows serious skill by the chef. No meal is complete without the macerated strawberry brunoise with rhubarb-and-strawberry sorbet.

DRINKS An impressive and comprehensive wine list. SERVICE Aboubakar Fofana has been with La Madeleine for many years and provides flair to the service. He's ably assisted by a small team of attentive staff. AMBIENCE A fresh Mediterranean look of cool blues and light colours makes for an inviting venue. (HF)