Sleek and hushed, this is a real gastronome’s paradise. Chef Daniele Raimondi, a protégé of Alain Ducasse, experiments with textures and seasonal flavours in creations such as duck breast with polenta, turnip and sour cherry sauce; pan-fried scallops with pumpkin, truffle and hazelnuts; and chocolate and coriander profiteroles with vanilla ice cream.