But before the main show there were two sorts of superduper gougères (olive and cheese) and afterwards, equally good mignardises - just like in a starred restaurant. And the wine from near Auxerre was a match for all the food.
For firsts we had the carpaccio of beef and four filets each of sardines with a condiment of citron caviar (had to look it up - turns out to be an Aussie rainforest finger lime - whatever - it was delicious.)
Then Madame had the declinaison of all sorts of vegetables available now and the boys both had the mackerel topped with the jelly made from bitter clementines (spectacular). At this point I made a note on my cheat-sheet - 6.5. But no.
Desserts were a bowl full of not-hot/not-cold Epoisses with sweet spices and a sphere of floating island of lime and coconut with ginger and passion fruit (FR Gaudry's editor mispelled it as poisson). Boy were these different, almost at the Ze Kitchen Galerie creativity level.
With good but hard bread, no bottled water and three coffees our bill would come to 111E a couple,
Go? Fast.
