Philippe Legendre left George V to concentrate on running his high-end bakery. Unfortunately, I just heard that it went bust, so currently Legendre is cooling his heels.

Eric Briffard's cuisine is masterful. He manages to combine the most subtle herbs and spices so that they taste just-picked and perfectly complement the food being cooked. Even his sorbets taste fresher and fruitier. I would say that his expertise majors on the delicacy of scents and flavours coupled with an understanding that today's high-end guests quite like knowing what they are eating. The meat melted, it was so soft. Much as I loved Philippe Legendre's food, I think I prefer Briffard's as it is less tricksy, yet somehow more accomplished, if that makes sense.