What’s the deal? This is THE hottest table in town, curated by Bertrand Grébaut, one of the most talented chefs of his generation (and tutee of industry heavyweights Robuchon and Passard). We’ll never cease to be amazed by Septime’s ability to renew itself and push boundaries year after year. It gets our vote every time – for the perfect décor (raw wood tables, exposed beams), the spot-on but not obsequious service, and flavours that linger long after you’ve cleared your plate.
What should I order? Duck filet with Guéthary anchovies and laurel-infused jus.