An attractive medieval fireplace and roasting spits take pride of place in this handsome interior designed by J.-M. Wilmotte. Guy Savoy signs the menu which boasts a knockout cast of first-class ingredients. T-bone steak, free-range poultry, spit-roasted suckling lamb chops and leg – all that remains is to choose your side dish, for example, gratin dauphinois or purée, both crafted with text-book precision.