Hotel Normandie

This is not your average, run-of-the-mill restaurant – the concept is relaxed and professional in equal measure. It is, in a sense, the younger sibling of ernst, Dylan Watson-Brawn and Spencer Christenson's restaurant. Its interior is minimalist and sleek, the atmosphere youthful and laid-back. Service, courtesy of an exceptionally friendly international team, runs like clockwork. The kitchen, which is visible behind the counter, sends out creations that blend French and Japanese influences: delicate, refined and intensely flavourful dishes such as "Rose shrimp, nori, yuzu" or "Grilled scallop