In an era where most chefs do their best to make French cuisine as light as possible, John Williams focuses on tradition. With Escoffier being his hero (apropos in the location where the famed chef once ran the brigade),, the decadent French-inspired, Britain-honed cuisine he serves at the famous Grade II-listed hotel is a worthy tribute. Williams, who was plucked from Claridge’s in 1998, serves organic Cornish beef Wellington smothered in truffle and hay-baked Bresse chicken, while no meal is complete without a pan of crêpes Suzette sent up in buttery, alcoholic flame at your table.