Chef Bruno Davaillon strikes gold with his take on classic French cuisine in a lush, glamorous setting.
I can’t shake the feeling that I’ve stepped back in time and onto an ocean liner in a Turner Classic movie from the middle of the past century. Every clubby, subtly nautical design detail has been lovingly and expensively curated, from the deep blue velvet banquettes trimmed in brass to the Lalique crystal vases on the gleaming Makassar ebony tables.