(From November 2011)
Fusion cuisine makes a splash here, where tastes of the Orient (especially Vietnam) blend with French techniques and traditions. A seafood broth, dark, mysterious, and herbal, made an excellent starter, as did a cold seafood platter of lobster, crab, shrimp, smoked salmon, and oysters with caviar. Sea bass, baked with artichoke hearts and shiitake mushrooms, is a winning main course; another is the oft-available lobster, cooked in a variety of ways (bathed in a cognac beurre blanc on our visit). Our only quibble was that the service in this dignified dining room was a bit off the mark; the waiters seemed detached and ill-informed. Bar.
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