We went to Caprice so that we could taste the desserts from pastry chef Nicolas Lambert one last time before he moves to St Petersburg.
Full post on dinner is here:http://www.diarygrowingboy.com/2018/04/au-revoir-nicolas.html
Anguille fumée, brunoise de légumes et Caviar Shadi
Australian filet
Fraisier Gariguette
Croustillant au café, biscuit aux noix, chantilly caramel café
