The first course was a plate of charcuterie consisting of two styles of thinly sliced jamon, some pancetta that was almost approaching lardo, some excellent spicy salami and, on the side, a jar of cornichons and pickled onions. A great start to the meal.
Fig and tomato salad
The next dish not only looked sensational it relied on presenting the freshest possible ingredients to ensure that the flavours were sensational. This was a dish of slices of freshly picked tomatoes and figs bathed in excellent olive oil and studded with freshly made cheese. The taste of this dish was memorable and we wish more restaurants would aim for the simplicity of a dish such as this by sourcing the best produce they can find.
Poule au pot
A small protein dish was next. This was a cut down version of the Poule au Pot from the main menu. Beautifully cooked moist chicken was served with fresh vegetables and light cooking juices. This was cooking at its best!
Roast pigeon and potatoes
Another protein-based dish consisted of perfectly roasted pigeon accompanied by potatoes Dauphinois, mushrooms and tasty greens. We accompanied this with a Pinot Noir from the master Bruno Scheuller!
A selection of cheeses
And, of course, no meal in France would be complete without a plate of cheese. These were aged to perfection.
Prune tart served with ice cream
A perfect prune tart served with ice cream was a great end to an excellent meal!