A much bigger patio seating than you'd otherwise expect, this former Hilton Hotel's inside courtyard, visible through the lobby's glass walls, can seat up to 80 diners, lunch or dinner. The landscape architect who added the palm tree and trimmed hedge punctuation to the terrace courtyard is Olivier Riols. The menu served here is that of the location's main restaurant, Le Safran, which is overseen by Executive Chef Fran�s Gagnaire. Choices include seared lobster served in a crustacean broth flavored with bergamote or filet of lamb in a honey-candied lemon sauce and this can be accompanied by pink quinoa casserole. It can sometimes get a little chilly out on the terrace, especially when you are not seated near one of the heat lamps. If you can get your server's attention, ask them to bring you a blanket that you can drape over your shoulders or on your knees.