Terrine de campagne, pan-fried foie gras, beef tartare à la Parisienne, steak-frites with béarnaise, confit lamb shoulder – the refocused menu is firmly French and familiar. Seafood holds equal weight, from bouchot mussels à la marinière to the catch of the day. The polished dining room, with sage green, dark wood and palm details, lends luxury. The terrace, lined with rattan and greenery, offers a lighter alternative. Classic desserts are beautifully executed.