Since Colette and I have been coming (almost two years now) I keep being impressed with Daniel Rose's relaxed but innovative cooking.
Today, four of us went for the 35 E lunch and it was as good as ever.
He started us off with wonderful olives and then served up sauteed squash blossoms stuffed with a daurade royale that was a cousin of quenelles, atop chopped red radishes and bathed in a double chicken broth.
Then tender duck breast with fava beans, tomato and 1/2 an artichoke heart; delicious.
Finally a double dessert; poached cherries with whipped cream and a crumble/granola type topping and raspberries with a fluffy buttermilk/melon sauce; most inventive both.
Our bill with two wines, four coffees and no bottled water was 190 E, fully paid for.