«When we prepare a saddle of lamb, we want guests to appreciate the real flavour of the lamb, not the spices.» This is how one could sum up the unique interpretation of culinary art by executive chef Douglas Dodd and chef de cuisine Bruno Lopez. Drawing on Californian and Mediterranean inspiration, the cuisine at the Bel Air features fresh produce and the perfect preparation of ingredients that really enhances their inherent flavours. Creation and innovation are the traits of this cuisine that is bound to thrill even the most blasé of gourmets. Tasting a succulent Kobe rib steak or a warm Maine lobster paired with a great Californian wine is a truly memorable experience!