The food looks fantastic (the wines/beer aren’t too shabby either). I need to get a reservation already.
Mel great pictures.
What are the vintages on the Jadot Clos Vougeot and the Cacheaux Echezeaux?
Awesome. Did they give you an idea of how the “farm egg” was created? It almost looks like it was cooked sous-vide and then briefly deep fried to firm up the exterior.
CV was 99 IIRC and the Ech was 1993 (might have been corked just a bit and I never got back to try it a second time)
the poached egg (could be SV but not sure) seemed to have been lightly breaded and deep fried. Maybe a touch over cooked (too much hard yolk for me)
Beautiful photos, Mel.
Bruce