The only meat course of the day was the Cochon de lait, polenta aux noix et jus corsé; milk fed suckling pig served with a bed of polenta with nuts, onions and champignon mushroom. Perfect crackling and tender meat but we were stuffed. The risotto dish had KO’d us. A sound dish, although admittedly, I thought his vegetable and seafood dishes were much more interesting.
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.