Claudine Restaurant

This French brasserie continues to uphold the exceptional standards of food, service and atmosphere that cemented its status as one of the nation’s top dining destinations. Set against the breathtaking backdrop of a revamped military chapel—complete with original stained glass, lancet windows and bespoke art—the restaurant finds its soul in chef-owner Julien Royer’s tribute to his mother’s home cooking. Under the flawless execution of executive chef Julien Mercier, the kitchen delivers dishes defined by premium produce and technical finesse. The chou farci (stuffed cabbage) is a rare, must-order gem in this city, though diners will find it difficult to encounter a dish that doesn’t delight—especially given the reasonable pricing. This culinary excellence is matched by a proactive service team and a sophisticated bar programme.