The pleasant murmur of prosperity and pleasure drops a note after dark. The atmosphere at Aubaine is subtly different. Aubaine’s philosophy of dinner belongs to three great French chefs. Antoine Carême said economy is the enemy of good food. We aim to be generous. But at the same time we believe in Escoffier’s ‘Faites simple!’. And Curnonsky’s advice is the best ever: something should taste of what it is.

This is what you will find with Aubaine’s gigot or a filet de boeuf tartare, satisfying, simple dishes. We have the best products from the most fastidious suppliers, simply, but carefully, executed. And there are always blackboard specials. Authentic cuisine may be regional, but our terroir is the whole of France.

General de Gaulle said two hundred and sixty five official varieties of cheese made it a country hard to ignore. At Aubaine we say exactly the same about our Chocolate or Lemon Tart, Crème Brulée or Nougat Glace.