Brasserie Palmier

Senior Sous-Chef Quentin Meyer, a top-honours graduate in Switzerland, runs a kitchen rooted in family cooking rather than fine-dining technique for its own sake — the onion soup, the croque monsieur, the escargot in garlic butter are all cooked the way a French household would cook them, at a brasserie's own pace.

The oyster list runs by the 3 or the 6, several beds at once — Gillardeau, Kys, a rotating seasonal special — alongside Kristal and Oscietra caviar by the 50 grams, and a seafood tower that scales from 2 people to a whole table.

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