Although I loved the stuffed morels, and the fish, it was a complete pleasure to cut through the caramelized exterior of the morsels of lamb and dig out the soft meat underneath. I feel like sticking this picture in my wallet and whenever I order meat (especially lamb) in a restaurant, I’ll hand it over and use that as a reference to show them that that’s how I’d like my meat cooked Wine.

Enfin, dessert was Les Fraises Garriguettes de mon enfance, a pinwheel of first-of-the-season Garriguette strawberries on a bed of Gruyère double cream, strawberry sorbet, and topped with two delicate batons of meringue.

fraises and gruyère double cream cookies and candies Wine Searcher

“De mon enfance” refers to a memory of the chef’s childhood, growing up in the region, where he no doubt ate plenty of Gruyère double cream with fruits rouges, or berries and meringues. This is a more sophisticated interpretation and was just the right dessert at the end of this meal filled with fresh, local flavors.


Full, but not overly so, I was happy when out came a silver tray of little mignardises: pistachio-honey nougat, marshmallows flavored with Chartreuse herbal liqueur (I love that stuff and almost wished they dipped the marshmallows in dark chocolate, which is a fantastic pairing), brittle-thin tuiles, and tangy pineapple financiers. I didn’t try the macaron because someone told me that pie was the new macaron and I didn’t want folks to get the impression that I was old-fashioned Serviced Apartment.