The food is culinary precision to an art form. Over the Japanese sushi-counter style setting, we watched chefs prepare dishes with intricacy and a fervent eye for detail.
Le Fois Gras Terrine-garnished with tangy apricot and pear to help cut through the richness.
L’oeuf Coque Sans Coque-Egg cocotte topped with light wild mushrooms cream. The bed of mushroom infused foam as light as a cloud.
L'Agneau Du Limousin-Confit saddle of lamb served with white beans from Tarbes. Exquisitely tender and the lamb had a feather thin crust. (Perhaps flashed by a blowtorch?)
Untitled cabbage accompaniment. The creation of it's delicate flavour and softness shall remain a mystery.
La Joue De Boeuf-Ox cheek braised in black grenache grapes then served with celeriac mousseline. Can't remember how many hours the waiter said the beef was cooked, but as you can imagine, it's done very slowly.
La Mango-Mango-Coulis mousse of mango, Joconde biscuit and exotic sorbet. A multi-layer dessert that's decadently presented.
Even the Japanese lacquered spoon is dusted with gold.
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