There are just sooo many yeasts with different qualities, that I'll bet you find a billion answers. As soon as I recommend one, someone else will recommend another.
Really, the yeast should be somewhat tailored to a the recipe. How much honey are you going to use, how dry do you want it, what ferment temps are you looking at, etc.
That said - I use Cote de Blancs yeast for EVERYTHING. I did try 1 cyser with D47 which is also recommended a lot, but it's still fermenting so I don't have any clear opinion on it yet.
A lot of guys will use the champagne yeasts for higher abv/dry meads. I don't do anything over ~13-14% and like it very sweet, so I can't give an opinion on those.