In order to celebrate the refurbishment of the restaurant interior and to mark its tenth anniversary Caelis offers a mid-day gourmet menu from Michelin star winning chef Romain Fornell. Emmanuelle Ferrié, interior designer and Pedro Scattarella, architect have respected the neoclassical space while introducing contemporary flourishes. The refurbishment project even includes a table within the kitchen as well as 12 new table service designs from Luisma&Vega. From Wednesday through Saturday diners can choose from two starters, two main course and two desserts (one of which is a selection of cheeses chosen by Francois Xavier) The dishes are taken from the a-la-carte menu and the idea is to introduce Romain’s culinary skills to a wider audience, choices include the frozen cube vichyssoise and the ‘turf and surf’ macaroni. Or Peach served in syrup with vanilla ice-cream, almonds and raspberry curry covered in cast sugared dome.