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• Located in the courtyard of the Grands Boulevards Experimental under a glass roof
• The menu is designed in collaboration with the chef Giovanni Passerini
• Dishes that revisit the great classics of Franco-Italian cuisine
• A menu that varies according to the day's arrivals
• For breakfast, lunch, tea time, dinner or brunch on Sundays

• In the heart of the hotel Grand Pigalle Experimental, in a dynamic and romantic district
• A collaboration with the famous starred chef Gregory Marchand
• The Frenchie Pigalle is a free spirit with a globalized cuisine inspired by the chef's international travels
• Innovative and revolutionary cuisine on the menu

• Located in the hotel Henrietta Experimental in Covent Garden
• Dear friend and exceptional chef Jackson Boxer presents a menu that reimagines iconic French dishes with a creative twist.
• Each dish will be a celebration of seasonalBritish food with a nod to our French roots.
• For breakfast, lunch, dinner, snacks & cocktails

• Inside the hotel, with a breathtaking view on the canal
• It focuses on fresh and seasonal products from the region
• It embraces the Venetian tradition with an emphasis on innovation, creativity and play
• The menu is a nod to the Adriatic region
• High quality seasonal products from coastal areas
• Open for breakfast, lunch, snack and dinner

• At the helm is the celebrated British chef Jackson Boxer, who crafts a menu that reflects the local area, with a nod to French cuisine
• Local produce will be at the forefront, highlighting some of Gloucestershire’s finest offerings. 
• A place to return to again and again, for dinner, lunch and cocktails in between.

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• Frenchie Biarritz : a creative brasserie with a sea view
• The hotel’s vast restaurant and ocean-facing terrace are home to Frenchie Biarritz, a creative brasserie rooted in the beautiful Basque culinary culture.  
• The restaurant welcomes you in a space bathed in light or on the lacquered red and sky-blue terrace 
• A lover of the land and particularly inspired by the richness of Basque produce, the chef works with key local products, adding his trademark twist

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• Restaurant with tables on the terrace or by the swimming pool
• Relaxed and family atmosphere
• A Mediterranean menu that emphasizes the abundance of fresh, local and seasonal products
• A large part of the products are carefully selected in the hotel's vegetable garden
• Possibility to enjoy the freshness of the main finca with its indoor restaurant
• A common table of 30 seats for a real convivial tasting

• Chef Alex Larrea infuses local delicacies with a touch of whimsy, concocted with produce from the area.
• Tapas style dishes for sharing, washed down with a cold beer or some of Spain’s best small producer wines.
• A place to spend the evening with friends, a favorite of the local community.
• The embodiment of decades of stories, whispered from table to table.

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• Design decoration imagined by Fabrizio Casiraghi
• Gregory Marchand, creator of Frenchie, takes over the kitchens of the Experimental Chalet Restaurant
• Mountain gastronomy with a contemporary touch
• In the summer, the chef offers a selection of small appetizers and tapas

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