This place is a very old chemist. Very interesting place. Like a Wild West saloon, but gloomier.
The waiter offers me any one of four tables, or a seat at the bar, if I want to chat up the single lady there. In the darkness, I don't want to take my chances. :)
Stuffed with duxelle & savoy with boudin blanc & artichoke purée.
With a serve of braised winter greens with garlic & lemon.
The quail is comically cut exactly in half. Its small amount of meat is juicy and salty, and is enhanced by the earthy vegetably stuffing inside.
The light-coloured block is a sausage. It tastes somewhere between sausage and fried egg. It's slightly hard, but tasty. It's a bit like a ration of dense feed for a soldier or something.
The artichoke purée has a lot of spicy and vegetably flavours, and makes a good dip for the sausagomelette.
There's a cozy cellar under this restaurant. See photo.
Baked rhubarb, pomegranate, white chocolate & yoghurt.
This is a strange combination of tastes and textures. The whole is very different from the sum of its parts.
The cake is very soft and moist, and blends into the also-soft rhubarb. The white dollop isn't cream. It's yoghurt. It's extremely thick, and its yoghurty bite stands out, above the other flavours.
Sometimes a bit of white chocolate or pomegranate comes along for the ride, and adds its taste to that spoonful.