Le Mange-Tout

The chef of this two Michelin-starred restaurant is a follower of Auguste Escoffier, the French writer and chef of the 19th and 20th centuries who wrote extensively on the history and technicalities of French cuisine and formed the bedrock of the discipline as we know it. His own approach to French cooking displays a minimalism which might at first seem at odds with the complexity of standard French cuisine. The results speak to the confidence and originality of the chef, who strips away superfluous elements to let the core flavors of French classics shine. The house sommelier is also on hand to help match the best wines from their extensive cellar with each of the dishes. The clarity and clear-sightedness which underpins the menu and approach of this restaurant is the reason it has continued to receive acclaim since its opening in 1994, with two Michelin stars to its name today.