“Welcome to La Maison Blanche” is the greeting bestowed upon guests as they enter the designer French restaurant at the Four Seasons’ First Place in Giza. That and a giant black horse, whose sole purpose is to display the lamp shade above its head. Thankfully, this is the lone, truly bizarre element in Didier Gomez’s imported French designs.  

From the warm glow of the elegant fireplace in the Cigar Lounge to the dining room’s disco-ball petal chandeliers, or even the toilet’s fuchsia appliqué-floral walls– no detail has been spared in the fabulously stylish venue. The eclectic combination of modern and art-deco motifs risks being ultra-tacky but makes every room distinct. Mirrors everywhere, including the ceiling, make an already vast space even grander.  

Our attentive waiters stepped into play at our intimate table for two, bringing us still water served in a square, silver decanter and hot towels to wipe our hands on. They offered a selection of delectable crispy and flaky rolls with light, flavourful herb butter, before presenting shiny, silver menus and leaving us to discover what they had in store.  

After reviewing the tasting menu, which seemed to highlight their specialties, we decided on three courses. We started with the smoked salmon soup served with scallops and asparagus; and the ravioli au foie gras. For our main course, we selected the Australian rack of lamb with hazelnut crust, Anna potatoes and Forestière sauce and the roasted veal tenderloin in cocotte served with autumns’ vegetables.

While waiting for our appetisers, we enjoyed the bottomless bread and butter basket accompanied by a salmon amuse-bouche that was continuously refilled thanks to the fast and seamless service. The appetisers arrived just as swiftly: the smoked salmon soup was poured dramatically onto a plate of three large scallops with sprigs of asparagus. The ravioli au foie gras was drenched in rich, mushroom-infused sauce. Both appetisers were creamy and divine; the scallops were tender and the ravioli delicate.  

Our main courses were just as impressive: the roasted veal tenderloin and the Australian rack of lamb were cooked to perfection with tasty, roasted vegetables.

For dessert, we shared La Maison Blanche lingot-au-chocolat, which was recommended by our waiter. The combination of thick Valhrona mousse and praline chocolate bar garnished with gold leaf was heaven.  

A sixth course of complimentary flavoured chocolates, macaroons, marshmallows and Turkish delight left us thoroughly impressed.

The genuinely friendly servers were wonderful; they made the experience unpretentious and welcoming. At 800LE for a dinner for two minus wine, we received the exceptional food and excellent service that we would expect for such a price tag.