Long a showplace for Riviera luxury, the Negresco is replete with Régence-fashion salons decked out with 18th-century wood boiserie and Aubusson carpets. Its main dining room has been playing musical chefs for the past few years and currently features Chef Jean-Denis Rieubland, who worked in many of the French Riviera's top restaurants before restoring the Chantecler to its former glory. Rieubland is not afraid to challenge local traditions with lusty dishes inspired by his native southwest France: typical of his style are roasted duckling with flat peaches, hazelnuts, and turnips glazed with honey, braised thighs flavored with verbena, or crab-and-mango cannellonis, citrus fruit marmalade, caviar, and combava-flavored cream. In the cave, there are 15,000 bottles (if you're counting). If you're watching your centimes, try the menu plaisir at Sunday lunch for €58.