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In the restaurant of the tasteful boutique hotel LA MAISON, chef Sebastian Sandor and his team have established their own style in the form of modern French cuisine strongly influenced by Japanese culinary arts. Plenty of effort goes into the seven courses of their set menu, with numerous components, flavours and contrasts; these are accompanied by various amuse-bouches. For example, the excellent thick black cod is grilled over Binchotan charcoal to the exact point of becoming pearlescent, marinated with spices tableside and placed on a slice of lukewarm calf's head with a hint of Meaux mustard. Served with a fresh lettuce jus with a mild acidity and aromatic, creamy lettuce chutney with the slight heat of ginger. The service is professional and attentive, but not overbearing – articulate sommelier Robert Jankowski also deserves a mention. The interior sees a stylish marriage of chic design features and a historical backdrop – the high-ceilinged room in the beautiful villa was once a courtroom.