Absolutely breathtaking is this oven baked red snapper – its firm, fresh meat full of succulence and sweetness, served alongside a medley of vegetables and sweet tomato concasse. Chef Julien never fails to wow us with his culinary skills.

And if that wasn't enough, we felt utterly pampered with the Piper Heidsieck Rare Millesime 2002 – a gorgeous blend of 17 crus, matured over seven years; a 2002 vintage synonymous with richness and generosity.

Its flawless nose emerges dazzling, full of delicate dried fruit and spice, fanning into deeper, more pronounced fruit nuances.