Can French food be made lighter without losing flavour? Chef Olivier Elzer manages just that at Clarence by applying Asian cooking techniques – such as charcoal grilling, steaming and the use of a teppan grill – to traditional French recipes. The most popular form this has taken involves Elzer's "yakifrenchy" approach, which sees French dishes like lamb rack prepared on a Japanese robata grill, yakitori style. If that's not light enough, a full keto menu is on hand to offer flavourful dishes minus the guilt. The recently launched La Suite bar, carved out of a former counter seating area, deserves special mention for its creative tweaks to classic cocktails. With its private outdoor terrace, it's the ideal spot for either an aperitif or digestif, or even both if you have time.

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