Jason, like Marcus Wareing at Pétrus, is another pedigree-chef with edge, drive, imagination and an abundance of talent. He is also unique in London with his couture style of ‘nouvelletapas- cuisine’.

How did he come up with such a great idea? “Living in Spain I was consumed by the ‘tapas life-style’...the engrossing ambiance... bar, no tablecloths, music...”. Thus to London’s delight he has created a dining experience that satisfies the prerequisites of life-loving gastro-diners from all over the cosmos. Thank you, Jason.

Maze has a perfect address, on Mayfair’s Grosvenor Square, for selecting a ‘purrrringly’ perfect suite above this star, in a grand-luxe or über-contemporary-luxe hotel and, all within walking distance. If, like us, you felt tempted to indulge in perhaps one course beyond your threshold, then be guided by the following unrivalled choices: Claridge’s – exit doors and turn left; The Connaught (re-opening in December), exit doors and go straight ahead, The Metropolitan and The Dorchester turn right for Park Lane... There is a luxury Polish goose-down pillow to lay your head on, no matter which way you turn.

Table Tattle The atmosphere at Maze is sophisticated-funky-contemporary, with a definite David Collins (Petrus, Dorchester Bar and many more) sign-off. The lighting is moody – radiant yet subtle – while the deliberately arbitrary layout provides select nuances depending on your mood. Sit by the bar and feel the spirit of ‘light-tapas’ with a glass of champagne charged with poire William or, sit at a table alongside in order to soak up the tantalizing tempo. For deeper gastro-intensity the circular section, one level up, facing sideways onto the action packed kitchen, beckons.

Our choice The whisked Jerusalem artichoke velouté, poured over succulent pieces of sticky, braised, Gressingham duck leg, infused with wonderfully aromatic truffle, is THE to-dine-for-forever-and-ever taste sensation. A tough act to follow, we then plumped for a picture-book-pretty floral display of crunchy marinated petals of artichoke with a dollop of truffle mayonnaise and streaks of delectable potato mustard.

Following this, a marine-teaser consisting of two roasted, slightly sweet and crunchy, prawns, placed between wafer-thin crisps of rye with pumpkin purée and crab bisque, surrounded by vanilla oil.

Then to the sky for some deliciously delicate soy and honey-roasted quail, with a slice of perfectly prepared, warm and slickly sealed Landes foie gras, plus a tablespoon of matchmaking spiced pear chutney. For our turf sensation we went for a petite rack of pink lamb next to a small piece of braised shoulder and ‘four onions’. Sommelier, Laure, chose us a Côtes du Rhone ‘Carianne” Boutinot 2003 – could not have bettered it.

Find out more and book direct with the hotel at www.luxuryexplorer.com