This was our third lunch and the excellent standard consistent. Where to start? Amuse bouche: Tempura langoustine, hot, cockles in a jelly that was so flavoursome (could have eaten a bucketful) and a chilled veg. veloute. Menus 44 & 28. A starter you must look out for, which probably features most days but changes the description (despite an English translation)... More
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