The restaurant of Le Palais Gallien Hotel, whose premises are ensconced in a knockout townhouse dating from 1895, has chef Oli Williamson heading up its kitchens. Drawing on his extensive international experience (notably in London), he devises a single set menu comprising several courses. He often incorporates Japanese flavours into his dishes – think chawanmushi lobster, combava, peas and sesame prawn toast. This is modern gastronomy that creates a contrast with the extremely pleasing classic setting of this establishment.