An upscale Italian restaurant in the ultra-modern Ritz Carlton, the aptly named Cépe has a menu tilted towards Italian cuisine that usually revolves around mushrooms.
Diners are left in no doubt of the theme: silver mushrooms hang from the ceiling, and mushrooms are grown in a series of darkened trays in the dining room. A humidor keeps both dried and fresh mushrooms at the ideal consistency for cooking on spec.
A selection of antipasti might feature pungent marinated mushrooms alongside the likes of goose liver between leaves of rocket with a balsamic dressing, and prosciutto.
Mushrooms crop up in the mains too, in dishes such as basil tagliatelle with lamb ragout and porcini mushrooms, and especially during the season of white truffles (October-November).
Desserts can include novel tastes such as the Italian cassata with raspberry ice-cream.