Le Versance

French Restaurant

Mentored by Georges Blanc, Samuel Cavagnis chose to open an elegant place with fine china and a bar for drinking champagne before dinner. The well-traveled Cavagnis opts to use spices and herbs, having also placed potted herbs on every table. He uses dill and pink peppercorns to flavour his salmon rillettes, which have been spooned into large pasta shells. Even dessert has a nice touch to it - Cavagnis adds pink almond praline, the French equivalent of Cracker Jacks, to his île flottante, a meringue in liquorice-spiked custard sauce. As good for a business meal as it is for a tête-à-tête, Le Versance will also make cigar smokers happy with its well-stocked fumoir. Coffee, a selection of rare teas and digestifs are served here after dinner.