The catch of the day was Turbot au jus d’oignon (with an onion juice). The fillet of the turbot was utterly delightful with a firm texture. Although the surprising star of this dish was the buttery onion jus that left you wanting more. The fish was more a conduit to canvas the flavour of the sweet jus.
You don’t go to a fine restaurant to pig out. You go to experience new flavors and savor good food. Portions are small because it’s part of a 7 or 10 courses meal.
The Chinese call that Dim sum and it still doesn't cost an arm and a leg to fill your belly.
Better than this
I'm sorry, but not much of this looks appetizing at all. But, I'm a peasant.