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Some of the city’s finest restaurants are found inside museums. COUNTRY LIFE writers round up the very best

Although it’s not unusual for a restaurant’s menu to be inspired by the ingredients that are grown and produced locally, few are influenced by the architecture of the buildings they occupy. The Granar

LEISURE

The home of quiche Lorraine, this north-eastern corner of France has a fascinating history – both foodie and beyond, says Liz Boulton

SERVES 4 PREP 20 mins NO COOK EASY 200g cooked chicken (leftover roastchicken works well), shredded4 sub rolls2 tbsp butter, softened1 Little Gem lettuce, finely shredded¼ cucumber, halved, then thinl

The larger-than-life actor has always done things her way – so when she said she had eight decades of memorable meals to share, not just one, we weren’t about to argue