Atelier

Anniversary dinner at Atelier: pheasant and foie gras terrine with cherries, roast rabbit with marron tail (I’ve finally discovered a shellfish I’m excited about, falling somewhere between the blandness of lobster and the disgustingly crabby flavour of crab), soufflé with whiskey crème anglaise.

I was a bit off my food for a day afterwards because it all seemed so …ordinary.

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