While the impressive Chant d’Éole wine estate is particularly famous for its excellent sparkling wines, it offers much more than that. Namely a luxurious rooftop restaurant, where an ornamental gold-leafed tree and a glazed wine cellar immediately catch the eye. On your way into the restaurant, you will see the estate’s wines maturing in barrels. The wine list, which stars a few Belgian vintages, is perfectly paired with Benjamin Laborie’s cuisine. Laborie takes a fresh, new look at pedigree French recipes, founded on just a few ingredients that he savvily melds together. Flawlessly fresh fillet of cod provides an enticing contrast with choucroute and finely chopped Savoie cabbage, all of which coated with a frothy sauce based on sharp, tangy curded milk. A lover of fine produce, he is a dab hand when it comes to sauces, as is exemplified by his Albufeira sauce, made with port wine and truffle that is served with black chicken – to die for! It is imperative that fine food lovers who appreciate big-boned flavours make a beeline for l’Impératif.