Angl'Opera

Michelin-starred Gilles Choukroun is one of the enfants not-so-terrible of a new esthetique of French cooking that has advocates swooning in delight. It employs the classic methods, exotic flavour combinations and playful eating methods to superb effect. His restaurant, Angl'Opéra, is set in the beautifully refurbished Edouard VII hotel, and is smart, slick and welcoming, with a curving dining room and waitstaff kitted out in jogging chic. The fusion menu, written in Dadaist style, includes dishes like starter of hot boullion, ginger, soft-boiled egg and foie gras, main course of salmon with lemon risotto with a shot glass of hot coconut milk. Great wines.