L'Asiatique par Jean-Georges

Order the Peking duck a day ahead, and it comes in 2 courses.

First the crisp skin and the legs arrive with wheat pancakes, cucumber, onion and hoisin sauce, then the breast comes back from the wok with ginger and garlic, to wrap in lettuce.

The Kabuki set menu is staged like a play. The prelude is the chef's nigiri, a shrimp tempura maki and wagyu gyoza in beef consommé, then comes a chicken pad Thai, then salmon with lemon-glazed courgettes and a chilli crisp, and a chocolate moelleux brings down the curtain.

Start with a cocktail: the Nihonshu of sake, gin, lemon, wasabi and jasmine rice, or the Shiso Sour. Without alcohol, the China Rose is hibiscus, lemongrass and rose. Pierre Hermé makes the desserts.

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