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While many restaurants take a shock-and-awe approach of pairing unusual ingredients as an obstacle course for the palate, chef patron Philippe Rochat's cooking is refreshingly straightforward, dare we say old-school.
Attention to detail plays a major part of the dining experience and the kitchen sources the very best caviar, truffles and cheeses, whatever the price; bread is baked daily on-site and each dish contains only three main constituent flavours.
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