The Bristol's second table is up to the challenge. A truly fine contemporary French cuisine from a luxury brasserie on a palatial scale, high-caste products combined with infallible expertise in standards: the pâté en croûte is excellent, with duck and foie gras, as is the lemon curry crab, daikon and green apple emulsion, the veal shank ravioli with eggplant confit and gremolata, the citrus pavlova with yuzu sorbet and yoghurt emulsion. Chic, precise service.
