Amuse bouche of scallop mousse with salmon and avocado. Light and delicate.
Carpaccio of hiramasa. A superbly oily, splendidly fatty fish.
Seafood bouillabaise with saffron pernod and aioli. Nothing wrong with this per se, but nothing particularly memorable about it either.
Confit of duck leg with puy lentil and olives. Comfort food for carnivores.
Foie gras with grapes & red wine reduction. Can't go wrong with foie gras here.
Pan-fried tai fish wrapped with salmon and prawn bisque. Not as terrific as it sounded on the menu. Could have been much more succulent.
Roast cod with gobou brunoise, mushroom & foie gras. Would be OK but unspectacular without the goose liver, which elevated the fish to delightfully decadent heights.
Aiguilette of duck with negi and more foie gras! Flavourful meat but not tender enough.
Apple Paris Soire with calvados ice cream. Refreshingly chilly.