
Let's tuck in to the
amuse bouche that arrived with the champagne...
Served on a slate platter - in the square glass pot are tiny concoctions of roquefort and bread - yet they were quite sweet - with honey, perhaps? In the base of the glass pot - several different olives that were fabulous.
In the centre - a confection made of snails. And in the tiny pots, a fishy mousse base covered in fish eggs. Excellent.
And now - drum roll - the Chef: Axel Wagner. Before joining Château Eza as Chef de Cuisine in spring 2007, Axel Wagner, from Germany, was the Executive Chef of the three-star Michelin restaurant of renowned French chef Georges Blanc in Vonnas.
Tomorrow: the Menu du Prince.