Salmon and trout tartare with parmesan tuille, rucola and sorc l'tranche. The fish was superbly fresh, while the other ingredients provided a fine interplay of tastes and textures.
Quail leg confit with beetroot, languedoc gratin and avocado volute. The most tender quail ever, paired with phenomenally creamy accompaniments.
Stone-grilled Wagyu beef, petit romaine old pot green peppercorn sauce. A fine piece of meat; we often skip these seemingly unexciting beef dishes, but this was a reminder that classic recipes can still provide pleasure.
Oven-baked red mullet, sweetbread pallaid, capers relish and foie gras emulsion. An enjoyably complex dish with complicated flavours.
Mille-feuille of berries sabayon with fragrant mint ice cream. The kataifi-like pastry layers were remarkably crisp, making this a crunchy delight sweetened by lusciously ripe berries and silky smooth ice cream.
Albert Bichot Cotes du Rhone (France). A decent light-bodied wine.