. As with all the dishes a waitress brings them on a large tray from which two waiters take them and bring them to the table in unison. If they are covered the waiters the raise the covers simultaneously revealing the food. If one leaves the table before finishing a dish a waiter quickly appears, provides a fresh napkin and covers the dish again until you return!
Fillet of milk fed lamb with fresh herbs, cutlet with sweet peppers and black pudding. Cooked as requested the lamb was what can only be obtained from the best butchers. Another distinguishing feature of all these dishes has been the jus. In every case it has been light and flavour some and formed part of the dish rather than dominating it as happens very often even in very good restaurants at times. Mashed potato, creamy and smooth came separately.
Thin tartlet of Parmiggiano Reggiano, riquette salad mixed with taggiasche black olives. Comments would be superfluous. I do not usually care for the taste of olives but here, again, nothing was dominant and the parts were greater than the whole.
Roasted heart of pear with caramel, stuffed cocoa biscuits with chocolate, which was magnificent and sundry other sweet delights.
Truly the best lunch either of us has ever had.