Salade nicoise is my childhood family salad . It’s certainly the salad I have had the most in my life , and in fact I had it at another restaurant earlier in the week . But I absolutely fell in love with the Salade Nicoise fine dining take at Robuchon au Dome .

The egg is perfectly soft boiled , the tuna belly and tomato concasee are a delicious combination, there is a vegetable driven sauce , spikes of acidity and spices . It is a terrific fresh and vibrant cacophony.

Prior to this was the iconic Imperial caviar dish - lobster jelly, cauliflower cream, parsley puree , king crab meat and caviar are a truly harmonious mouthful . The plating is stunning and for nerds like me who wondered there is 62-68 dots ( margin of error ) of the cauliflower and parsley sauces .

I don’t have frog legs often but the quote that they taste like chicken is a little misleading , I think they are closer to a mild white fish flavour . Here they were served with the claaaic garlic and parsley duo along with some girolles mushrooms.

A whole scampi was the filling of a proud raviolo , with some savoy cabbage and black truffle , what’s not to like .

Brittany lobster with a light lobster bisque , saffron rouillle , peas and squid ink tuile is a regular feature on Robuchon menus . It’s not usually my favourite preparation but today it almost made me change my mind . The bisque was nice and light and the interplay with the peas seemed to hit different .

Challans duck breast and foie gras were given the Rossini treatment , cherries were scattered in different forms including a cherry beer reduction , alongside almonds and the signature mashed potato .

Dessert was the usual choose your own adventure affair , whether it’s gorging on the cheese trolley or escaping with the dessert trolley , or both , it’s hard not to be satisfied .