Best Formal French: Le Crocodile

Modest Alsatian Michel Jacob of Le Crocodile (Gold) consistently draws fans to his sunny, yellow-walled room for not just he signature onion tart and tomato-and-gin soup, but also glorious prawns with pasta, and sweetbreads with foie gras.

Silver goes to Bacchus Restaurant, where chef Lee Parsons marries French technique with local ingredients.

And despite a tumultuous year, Lumière (Bronze) and chef Dale McKay continue to turn out impressive plates. Bearfoot

Bistro (Honourable Mention), under the helm of chef Melissa Craig, astonishes with dishes like the wild arctic caribou loin with black truffle jus.

Manny Ferreira’s lovely Gavroche (Honourable Mention) showcases avant-garde flavours that surprise and delight: mi-cuit salmon with a ginger coulis; duck magret with star-anise, peach, and orange. The deep pocketed can run riot choosing from one of the city’s most impressive wine lists.

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