Club Gascon, London

The menu here, although characteristic of the rich and hearty cuisine of Gascony, features classic dishes interlaced with modern and exotic twists, for example, confit of organic salmon, violet tea & citrus chutney and asparagus coulis, eucalyptus jelly & baby lobster. Furthermore, it is difficult to find a review not written in overwhelming praise; the inventiveness and skill of Pascal Aussignac (previously of Guy Savoy and Carré des Feuillants) is lauded and the foie gras dishes branded the best London has to offer.