The restaurant then closed temporarily while undergoing a major renovation and recently reopened as The Royce (named after the late Stephen Royce who was the hotel's owner), with David Féau as their new executive chef.Féau trained under Guy Savoy and was most recently the executive chef of the Patina Group's west coast operations.
I was lucky enough to be invited for a tasting dinner, complete with wine paired by the general manager and sommelier, Eric Espuny. The difference in the interior is striking. The Royce's dining room seems to be separated into sections of different themes and color schemes which I don't quite get, but the modern look and white leather chairs are definitely better than the old Dining Room.
Each diner is started with a glass of sparkling Moscato d'Asti to prep the palate. This is chosen by Espuny because of its low alcohol content. Its approachability makes it a good starter.
For me, I love the refreshing, light sweetness so much that I can just drink it all night long.
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