Tasting new dishes with Chef Guillaume Galliot while drinking bottles from his birth vintage. The dishes were fantastic, with some of the best duck he's ever served me.
Full account of dinner is on my blog here: https://www.diarygrowingboy.com/2024/04/belated-birthday-drinks.html
Haddock panna cotta with cold potato, daikon and oscietre caviar
Langoustine, socca de champignons, morilles, sauce au Vin Jaune et huile de menthe
Canard Burgaud rôti, sauce de printemps
Zee duck
Agneau rôti de ⟪La Maison Greffeuille⟫, gel de yaourt, condiment petit pois et menthe
bateau chocolaté
