|In season: green Vaucluse asparagus|
As usual, Chef Vincent's very fine cuisine triggered bouts of ecstatic grunting around the table and the service was absolutely impeccable, even if none of the restaurant manager or his trustworthy second-in-command were in sight.
|Amuse-bouche: mini-brioches with garlic & spinach and cauliflower mousse|
Still as nice as last time and unfortunately still a one-bite affair :)
|Baby baguette and sesame roll|
No introductions needed for these classics. The roll was at its usual buttery and nutty best, and the baguette was a very welcome vessel to carry a load of Bordier butter.
|Amuse-bouche: bouillabaisse jelly, codfish brandade mousse, seasonal vegetables, shellfish coulis|
Lots of marine flavours here, all brought together by a delicate spice touch and rounded up by cream. Delicious.
It's very sad, I can't even be bothered to shoot the petits fours anymore... *YAWN*