This hotel restaurant is aimed at those with the most sophisticated palates and deepest pockets. On the menu are items like frog's legs, which are served with sweet onion-filled ravioli; terrine of layered foie gras and free range chicken; and beef tournedos with a red wine glaze, sautéed potatoes and caramelized onions. Everything is done perfectly and presented expertly. A whirl of servers descends upon your table, places the plates just so, then pulls away, to leave you in admiring contemplation. My entree of scallops was quite scrumptious, but that is what they were, a little plate of scallops. It was all just a little too precious for me, but I'd love to give it another go. My husband Jim is a big fan, dining here for lunch and enjoying sautéed John Dory and vegetables. This is a comfortably small and quiet dining room with high ceilings and big windows. (For more dramatic decor, go across the lobby to Le Bar, which is quite the lounge). Meals begin and end with complimentary and delicious nibbles: a tiny taste of foie gras or pea soup as an amuse boule, and a little tray of truffles, almond clusters, and chocolate-covered dried fruit bars to complete.