The interiors are intended to evoke the polished glamour of the 1960s and 70s and subtle period references run throughout, from the swollen brown banquettes to the bespoke lamps. The colour palette is an ode to the \u2018strong light and warmth\u2019 of the Riviera. Led by Executive Chef Christophe Marleix, the menu is equally Mediterranean but also a marriage of nations, combining light, snappy French recipes with British produce. Fish is sourced from day boats in Devon and Cornwall while seasonal vegetables come from small-scale UK farmers. At first glance it may seem the emphasis is on smart, sit-down dining, but Folie is an all-day affair. A relaxed nook by the entry provides room to grab an early morning espresso, a croissant and read the front pages while, by night, a DJ is on site to accompany the neat cocktail list.<\/p>\n","protected":false},"featured_media":3874,"template":"","class_list":["post-1985","space","type-space","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"\n