Nice-born chef Jean-Philippe Blondet, an Alain Ducasse acolyte of some 15 years, has led the kitchen at his master’s elegant Mayfair outpost since 2016. His style is perfectly on-brand, an impressive coupling of fine French technique and exquisite ingredients such as Poulet Jaune des Landes, Périgord truffles, Scottish langoustines and Colston Bassett Stilton. Don’t miss the rum-drenched baba “comme à Monte Carlo” with Chantilly cream. The 1,000-bin wine list is unapologetically Francophile, with aristocratic bottles producers like Leroy and Romanée-Conti.