"Ok, this is a classy establishment. Service is great and they take great care to look after your every need. The wine list is enormous but help is on hand and two bottles of the most wonderful wine were chosen for us. We started with some amuse bouches which were good, but the mussels in a herb broth were over salted, the fried pizza with cheese was delicious, like a savoury doughnut, but seemed a bit out of place and a crunchy tube of cheese filled with chives was delicious, but a bit heavy handed for an appetiser in such a grand restaurant. There then followed a terrific dish of raw tuna and foie gras. This was faultless and world class. A scallop with burnt corn, morel mushrooms and its own sauce made of the same ingredients was a show stopper. There was then a dish of scallop, eel, various white fish and a large prawn. It was interspersed with courgette. Sadly, My wife and I both found this fairly unpleasant. Having eaten my prawn, I felt each mouthful to be less than enjoyable. Having whispered this to my wife, she had a sniff at the prawn on her plate and decided to avoid it. Maybe it was just context, but we did not enjoy this course. The next course was a bit mis-judged. Three fairly large Gnocchi stuffed with pesto. They were great, but one would have made the point. Three was too much. Maybe they belong with the appetisers? The next course was a complete revelation and any doubts we might have had about the cooking were dispersed with the perfect cooking of the pidgeon. Legs confit, livers on toast, breasts that melted in the mouth and a sort of KFP (Kentucky fried Pidgeon) of the other leg. This, with the intense reduction was absolutely perfect. Desserts and petit fours then followed which were nothing but delicious. We met the young chef, he is clearly very talented. I think the restaurant needs to decide if comfort food (deep fried pizza, stuffed gnocchi etc) fits with the other very high class dishes. We were given wonderful bread, but also slightly undercooked focaccia and some breadsticks along with some very classy olive oil. Generous, but too much? A few tweaks and this could have two stars, the talent is there."
