While regulars revel in this gutsy cooking - beautifully made charcuterie, Toulouse sausage, a not-so-classic coq au vin - those in the know are here for what comes from the cellar as much as what leaves the kitchen. Of course, there are many temptations on the 700+ bin list, but it’s Burgundy and the Rhône Valley that take centre stage - a Clos de Tart Grand Cru 2007 or a Louis Jadot Bonnes Mares Grand Cru 2002, to accompany the braised beef or foie-gras burger.
Paris’s Les 110 de Taillevent, which serves 110 wines by the glass, now has this smart London offshoot. They do superb pâté en croûte, veal kidneys, turbot meunière and a delicious Mont Blanc. Every dish comes annotated with four suggested white and red wines. With a well-tempered service to boot, Les 110 is out-and-out class.
Everyone knows that Pont-de-la-Tour - looking great after a makeover last year - has always been synonymous with great fish, but what fewer people know is how seriously it takes its wine. The restaurant has its on-site store and regular tastings. The nifty Coravin system allows for great wine by the glass - a glorious Napa Valley Kongsgaard chardonnay, for example, to accompany a plate of salt-cod beignets with saffron aioli at the bar.
This stylist restaurant, tucked away in Hay’s Mews, has always been about great wine; that chef Arnaud Bignon’s inventive, Michelin-starred modern French cooking just gets more amazing each season is a plus. Although the wine list runs to more than 3,000 bins, the sommeliers are never patronising, and each purchase is treated with respect.
When Elizabeth II was crowned in 1953, Chivas Brothers master blender Charles Julian marked the occasion by blending the finest whiskies in the distillery’s archives – each of which had been aged for a minimum of 21 years – to create Royal Salute 21 Years Old. Now, in a collaboration with leathersmith Bill Amberg, Chivas has released a version in a leather and canvas bag. Available from The Spirits Room, Lower Ground Floor, Harrods
Master of Japanese cookery Nobu Matsuhisa has spent his life perfecting food that looks as good as it tastes. So it seems only natural that he would design his own tableware range inspired by his cultural heritage. Created with Arita Plus, a cooperative of artisans specialising in the ancient art of Japanese porcelain, the nice-piece collection includes a sake set in gosu blue – an indigo pigment developed in Kyoto in the 19th century.
This is a beautiful book that deserves to be discovered and should take pride of place is your living rooms. “The French Bistro Chair” by Maison Drucker honours Maison Drucker eldest rattan craft making seats in the world., founded in 1885 by Louis Drucker. In Paris the brand still makes heyday of the most celebrated terraces, bistro and cafés. from design, trade secrets to typically French know-how, discover the history of an elegant chair, the picture of Parisian chic: Timeless and unique. Available in French and English bookstore or on request at email@example.com