The hard wooden school chairs have been replaced with padded seats and new banquettes, a coating of fresh paint livens up the walls alongside architectural detailing, while a moody bar has been added to create an overall crisp, contemporary look while paying homage to the heritage of the building.

Just as slick as the fresh fit-out is the menu from chef Peter Roelfes, who understands that French classics do not have to be wildly embellished or “reinvented”, but simply honoured for what they are.

With that, diners can expect traditional bites such a buttery duck liver pate served with crunchy, toasted brioche, or a tangy goat’s cheese tart joined by onion compote and crispy baby lettuce leaves; as well as the mandatory duck a l’orange, one of the best renditions in town thanks to its moist meat, crisp skin and smartly executed Grand Marnier sauce.

There are oodles of wines by the glass – mostly French – and some big hitters by the bottle, plus a range of cocktails, so call on the professional and knowledgeable staff for advice on food pairings.

Just make sure to finish with their silken classic creme brulee that will please even the most critical of Francophiles.