Guillaume Assié is living proof that when a chef is happy in their kitchen, the food follows suit. His modern, pared-back score highlights his flawless technique and knowhow, gleaned in the kitchens of great chefs (Oustau de Baumanière, Lameloise, Auberge du Vieux puits). Devoid of frivolous frills, Guillaume’s cuisine is an ode to simplicity. The asparagus, which is green and al dente, is paired with caviar for added saltiness; the fresh gleaming monkfish is enveloped in a velvety grenobloise sauce, while an exquisite concoction of chocolate, peanuts and tobacco adds the final touch to the consummate culinary craftsmanship. Swish seamless service. Established in a mansion dating from 1900, the softly lit interior is cosy and inviting.