I also found the chairs uncomfortable being too low and too deep for my size of femur, but that said there was plenty of interest in the cooking to keep my mind off this detail. Bits and pieces before our first dish included needle like olive sticks, salmon on marinated fennel, a millefeuille of cucumber and anchovy paste, mussel mousse with tomato chutney and pumpkin in a clear jelly. The starter was sea bass in a mussel velout with white beans, courgettes, violet potato and dried tomatoes - clean flavours that all came through individually. The main dish was sliced pheasant breast piled on top of Japanese artichoke and sorel and topped with a big strip of deep fried leek, a superb dish. A sensational pheasant sauce was served separately as a cappuccino, something to be savoured that was in the Girardet class.
Deserts come as an array of five plates.
Cassis and fig toast with a sugar coated coriander leaf and coconut frothed in egg white with pineapple and angelica are two examples. Fine Petits Fours merged in to complete the meal. The wine list is remarkably short for such a prestigious place, no doubt it will continue to build up. Overall a fascinating experience. We would certainly return, and I hope they will have upgraded the chairs by then.