Wow. We are not going to be able to do justice to Océo so you will HAVE to go see what the words mean in person. When Jean-Philippe Leloup and Philipp Posch met at the legendary Lespinasse, they started a culinary journey together that has now culminated in Océo. The first floor of the Time Hotel is this new restaurant. Named after a port city in South East Asia that was ahead of its time due to tech advances and avant-garde thought, the Maine lobster "Shabu Shabu" with vanilla and truffle broth had us sipping and sipping trying to figure out what made up the amazing layers of flavour. Exec chec Shane McBride's Dry Aged Ribeye with Shiraz glaze had us stealing food off each other's plates (Yes dear, you only had two fries on your plate! No dear, I didn't eat ten of them...) Sommelier Danielle Nally's choices match the food perfectly including an unbelievable Lafitte dessert wine. When finally finished, if you can motivate, upstairs the lounge, La Gazelle's private room has a must- see ceiling of Swarovski crystals...

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