Established in the mid-1980s as Egypt's premier French restaurant, Justine has improved with age. The executive chef, Vincent Guillou, is from Brittany, and the best way to experience his talents is to wander off the menu and ask him to prepare a few dishes from whatever is in season. A shipment of fresh mussels from Alexandria is given a light, delicious broth and placed over pasta; asparagus, harvested in the morning, is steamed and on your plate by evening; duck- and goose-liver paté, at its best for two weeks a year, is transformed into an array of delights. The à la carte menu is equally inspired. As the warm glow of ecstasy settles in, prepare yourself for one last indulgence, because Justine is in a league of its own when it comes to dessert. Service is flawless, intuiting your needs before you've conceived them.
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