Deca's chef, Paul Rhodes, was head chef at Chez Nico at Grosvenor House when that restaurant was awarded three stars by Michelin. At this new brasserie-style restaurant, he works some of that same culinary magic, adding several innovative twists as well. His cooking is based upon sound French techniques and the lavish use of market-fresh ingredients. Tastes and textures come together in pleasing combinations, as characterized by the tender breast of chicken with wild mushrooms, and the breast of duck with honey and peppercorns. Freshness is the key to many dishes. The oysters are brought down from Loch Fyne in Scotland. The veal sweetbreads Pojarski have found many admirers.