« … A meal here even? A delightful “mix” between Corre’s style and Damas’ way of doing things. We drink Christophe Pacalet’s Moulin à Vent, a fruity wave that is a fitting accompaniment to the truffle risotto, farm-fresh eggs poached in a red wine sauce, carpaccio of artichoke with confit of tomatoes and parmesan, Provencal-style frog’s legs with parsley to be eaten greedily by hand, before the dish de résistance…”