The stylish interior, oozing understated glamour, provides the perfect foil to food embodied by the “special something” that depicts the cooking of Hélène Darroze, descended from a family of cooks. Namely, the ability to scour her homeland of southwest France for ingredients that nurture her culinary inspiration, paired with an unmistakable flair for artistic plating: terrine of Landes foie gras, blue lobster in tandoori spices (a signature dish), armagnac-flavoured baba. Her rigour, insatiable curiosity and game-changing mixture of talent and intuition hit the spot every time. A stellar success.