After ditching the cut-throat world of finance to enrol in the Ferrandi Culinary School, the chef then honed his skills in a variety of establishments (including the French Ministry of Foreign Affairs, L’Épi Dupin and London’s Clove Club) before opening his own restaurant. With its vintage vibe, open kitchen and attentive service, guests instantly feel at home at Aspic. The carefully presented dishes reflect this ethos: the surprise menu showcases top-quality ingredients (free-range meat and poultry, line-caught fish from small boats, herbs and spices, all sourced as locally as possible) in subtle, delicate dishes with just the right amount of creativity. Exquisite!