Um Plateau
1320

The tried and tested concept, meticulous decor and service orchestrated by Jonathan give way to the creations of chef Rosario Corposanto, who set the pace with a first course of caramelised Maline asparagus that evening. The red label Scottish salmon was served cooked to perfection, and the choice of sides was of the highest quality. We finished with a revisited dame blanche, the chocolate sauce emulsified to give the sensation of a chocolate mousse. A great address from Cocottes founder, Stéphanie Jauquet, that is well worth a visit.