Description

For grand hotel dining that transports you to erstwhile eras of palatial opulence, Le Meridien's Oak Room, with its Michelin-starred chef, is one of the best. Swirls of gilded curlicues adorn rosebud pink Edwardian oak panelling, punctuated with floor-length mirrors reflecting the six Venetian glass chandeliers suspended from the loftiest of ceilings. Fabulously ostentatious flower arrangements permeate well-positioned tables that are unobtrusively yet attentively guarded by a professionally formal but charming waiting staff. In turn, the cuisine has a reputation of being among the finest in London - quite an accolade, and one that comes at a prohibitive price. This degree of enthusiasm is by no means universal, but few could deny the first-class quality of the cooking in this Marco Pierre White restaurant. An example meal might consist of galantine of duck with foie gras and pistachio, tronconnette of turbot, with aubergine caviar, croquant of fennel, and sauce vierge, finished with apricot soufflé and vanilla and apricot coulis. As one of London's premier restaurants, you need to reserve at least two weeks in advance.