Christophe Hardiquest has opted to uphold his idea of a luxury brasserie in the Corinthia Grand Hotel Astoria. In this plush, stylish setting, the open kitchen has been cast in the star role. The brasserie lineup is as purebred as the traditional tableware in which it is served, but Hardiquest has assembled a team, who adds a distinctive signature and spin. The intense filling of the shrimp fritters, the bordelaise sauce enriched with a perfectly runny egg yolk and the elaborate vol-au-vent stuffed with a creamy concoction of sweetbread illustrate how difficult it will be to make up your mind when you peruse the enticing brasserie menu.