Airfield

13,520

In a setting that hovers between industrial and rustic, you can tuck into French cuisine that has been modernised with well thought-out seasonings, spices and sides. The celery ravioli refreshingly offset the prawn croquette, the quince condiment brings out the flavours of the scallops and beetroot, while the crispness and bitterness of the buckwheat accompanies the perfectly cooked rack of veal. The cocktails concocted behind the bar to titillate your taste buds also go down well as you watch chef Jérôme Fidrich's brigade at work.