Appetizers and main dish

L' Orient: thinly sliced raw fish with salad and asian spices

La Mediteranee: tips of green asparagus with sliced black truffels. Simple yet perfect.

L'Orient: Loup (sea bass) laquered Chinese style with a lobster and vegetable mix and terriyaki sauce. I had seen this dish listed on the restaurant's website and was yearning to try it. The chef obviously knew how incredibly good the frothy terriyaki sauce was as a whole saucier of it was served on the side. Soaked up with a chunk of their fantastic bread, it was easily one of the evening's highlights.

La Mediteranee: Double filet of rouget (red mullet) and skate flambeed with anisette 

L'Orient: filet of veal with duck foie gras, vegetable tart and grilled peach which I immensely enjoyed with a glass of Crozes Hermitages

La Mediteranee: Lamb with stuffed bell peppers. Lord Arran gave us a bit of his lamb to try and I don't think I've ever had any lamb as flavorful and tender. We asked the waiter from where it was from ... somewhere that sounded like "Pyrennes". Extraordinary !