Executive Chef Jean-Philippe Blondet is bringing his own spin to the classical Francophone cooking of world-renowned chef Alain Ducasse. There's a newfound adventurousness to some of the dishes, like the regular injection of citrus, but what remains is the supreme technical skill and exceptional quality of the produce – some of which, like lobster and turbot, is from the luxury end of the scale. Some Ducasse signatures still shine through, like the peerless rum baba for dessert – if it isn't on the menu, be sure to ask for it.