It was so subtle and refreshing and summery. We also tried the galantine of duck and foie gras. It's dishes like this that make me despair of being even a halfway decent amateur cook. The cross-sectional cut revealed layers of pink duck alternating with meltingly tender foie gras that had been lovingly moulded and pressed into the shape of a perfect cylinder. The wine list is both impressive and extensive and has just about the widest price range I've ever seen.
Wines go from the teens to the thousands of pounds.
Vegetarians need to be fish eaters here, in which case they will have plenty to choose from. For myself, a plump Bresse pigeon had been cooked very pink, with foie gras inserted under the skin. It came in a deep bowl with slow braised root vegetables in a fragrant broth enhanced with ceps and truffles. The pigeon breasts rested on a pillow of ravioli of wild mushrooms. This was a dish that was both luxurious but also exquisitely flavoured.