Almost a year since my last visit to @robuchonaudome , was planning to order the seasonal tasting menu but as it was essentially identical to my visit last year , my OCD brain quickly needed to pivot to the much smaller and good value gourmet menu .

It kicked off with Scottish smoked salmon , salmon roe, salmon mousse with horseradish cream . While the concept of the dish is decidedly retro , you cannot fault the presentation .

Frogs legs were next , partnered with chanterelle mushrooms , shallot parsley sauce and a garlic puree , classic flavours .

Black cod marinated in sake was served with artichokes and a Malabar pepper sauce . The cod absolutely shone here , this beats a Nobu miso cod any day !

Wagyu Kagoshima tenderloin is a perfect medium rare with plenty of pepper sauce and salad and Robuchon mash , it’s as basic as a fine dining dish can be, yet completely satisfying.

With still some wine left to consume , the choose was cheese over dessert . It’s a no brainer really as this is the best cheese trolley in town .