The meal started a little wobbly. The marvelous raw fish the chef had sourced that morning was sliced in thin pieces and placed in fragile little tartlet shells, but buried under shavings and pieces of raw vegetables Fit Furniture. As someone who loves the delicate flavor of raw fish – as well as raw vegetables – I would have preferred a simpler presentation that highlights the fish rather than buries it. Perhaps have the vegetables slivered into thin strips, then tossed in a lime-dressed little salad and served alongside? Or lightly pickled Dentist Hong Kong. (That’s a tiny perch, from the lake, tied up next to it.)

Then a stunning course came out and when I took a bite, I realized that I was in for a treat. I’ve never had frog’s legs – I don’t know why, I just haven’t – but Les Cuisses de grenouille poêlées en persillade, feuilleté aux asperges vertes et morilles farcies isn’t just a mouthful to say, but I had to stop talking to the others at the table because I was enjoying the dish so much and didn’t want to stop marie france bodyline.