Atelier Windsor

1320

The professional yet relaxed service revolves around the dishes that are finished off in the dining room itself. After having fished out from the twists and turns of the menu a fillet of John Dory with a crispy skin served with a beurre blanc that they’ve been keeping up their sleeves, the bursts of acid meringue with peppery notes, a few drops of olive oil, pepper and fresh basil, provide a striking demonstration that a simple strawberry salad also has unsuspected depths of flavour.