The risotto was followed by a slip sole with seaweed butter; a slice of turbot braised in vin jaune; goose with apple, hazelnuts and a juicy Brussels sprout; lamb served two ways Read more.
The risotto was followed by a slip sole with seaweed butter; a slice of turbot braised in vin jaune; goose with apple, hazelnuts and a juicy Brussels sprout; lamb served two ways Read more.