Formerly Bacchanalia in all its iterations, the eponymous Vianney Massot Restaurant serves up contemporary French cuisine showcasing seasonal, premium ingredients. From its degustation experience, start with the amuse bouche Foie Gras Symphony, a luxurious dish of foie gras and duck consommé jelly decorated with concentric circles of corn purée dots, a tribute to his late mentor Joël Robuchon’s version, which was made with Imperial caviar, king crab, crustacean jelly and cauliflower purée instead. Then savour dishes like the cauliflower roasted in lobster roe with sea urchin and ice plant leaves, as well as the white asparagus with mimosa eggs, king crab and Oscietra caviar. Their 450-label strong cellar of predominantly French wines helps to lubricate the experience.