|Some champagne to start - and they have proper|
linen table cloths.
|I like the textured rim on the plates|
|Amuse bouche of salmon tartare and |
|Lovely bread.....and butter!|
|Starter - conift duck ravioli - divine!|
|Main - Ballotine of rabbit, ceps and fois gras|
with kidney and broadbean - absolutely delcious!
|A detail on my glass - funny what you notice!|
|Pre dessert - tuilles filled with a white |
chocolate creme with spacedust popping
|The chef's famous chocolate sphere with milk |
ice cream and honeycomb - mine is melted
from the hot chocolate sauce - I was not
quick enough to photograph it before the
waiter poured the chocolate sauce but it
had gold painted on the surface.
|Frozen icy truffles of some sort - very cold.|
|A parting "gift".....|
|......one of these - I cannot |
remember the name for this type
of cake but it was yum!