Price: Slightly High
A night in Paris (3 months after the fact).
Guillaume Zika put up an overall good but again at times challenging and when it came to the fish, disappointing, dinner.
Had the fois gras entrée again because the third entrée (something to do with tomatoes) didn't catch our eye. The salmon entrée was very good.
Two mackerel were ordered, one wasn't cooked through properly so ended up being more sinewy than it was meant to be. We warned a friend who went a few weeks after to get the chicken instead but they didn't listen to us and were rewarded with another undercooked fish. We'd expect better than a 2/3 record.
The beef was good, fairly strong on liquorice so if you don't like licorice then be warned (we're not the biggest liquorice fan so that took this dish down from "fairies dancing on my tongue" to "interesting"). But definitely technique turning the beef cheek from a fatty piece of meat into the meaty goodness that was served.
Poached pear is about as interesting as poached pear can get but the creme brulee was a standout.