The Grand’s total refurbishment in 2008/9 has left it looking better than ever, with a sleek new spa & smart rooms. The view from the terrace out over St Helier’s esplanade remains unchanged & as glorious as ever: it’s the place for a pre-dinner glass of Champagne or afternoon tea. But for refined, elegant dining try the Tassili restaurant. The cooking here is modern, & the kitchen forward-thinking in its ideas – so a beautiful piece of pearly turbot is complemented rather than overpowered by its accompaniments of confit belly pork, shiitake mushrooms & ginger essence. For main course, roast saddle of venison is enriched with chocolate tortellini & parsnip purée, while banana & peanut crumble with burnt honey ice-cream proves a winning dessert. Like the surroundings, service is slick & there’s a good wine list with prices to suit all.