When it comes to so-called ‘creative’ menus, we sometimes feel at the mercy of chefs, who concoct the most bizarre combinations, leaving us wondering what they’d smoked the night before. Some things were not meant to be combined!
In a Michelin-starred restaurant, however, you’re in safe hands.
The chef is a master at combining flavours and in cooking techniques, so there is a subtlety about the flavours that will surprise, but never shock or overpower!
Our main course at Le Flacon this time was the most delicate seabass smothered in a lemon sabayon (a lemon, egg and wine sauce) served on a bed of still firm coco de paimpol (French white beans) with a bit of confit de tomate and artichoke. The result is a very subtle, yet perfectly harmonizing medley of fresh summery flavours. Simply delicious.