The stylish interior of Louis XVI has all the hallmarks of extravagant 18th-century Paris; ornate gilded mirrors, Baccarat chandeliers, and a rich burgundy velvet covering the banquettes and offsetting the stark whiteness of the neatly pressed linens. Part-Marie Antoinette and part exclusive bordello the interior has the makings of some very decadent goings on. Aside from the spectacular splendour of its Versace-esque interiors, Louis XVI owes its reputation to executive chef Bruno Beurel. Originally hailing from Alsace and then working his way through Paris the Frenchness of his cooking and the influences they bring are immediately apparent. Many of the old favourites are trotted out from pâte de foie gras and French onion soup to coq au vin and confit de canard. However, as is often the case, the best is saved until last with overly indulgent and decadently rich puddings including Jo’burg’s best crème brûlée and the theatrical crêpes Suzette. Bruno has also imported a selection of his favourite French cheeses to finish things off with an odorous flourish. All of these are complimented by some of France and South Africa’s top wines under the knowledgeable stewardship of the wait staff.