So now I’m a proper cook. I’ve even managed to persuade Chef to put something on the menu – smoked quails eggs. OK, it’s only one item in a dish with other ingredients, but hey, you have to start somewhere. We smoke the eggs ourselves and serve two (one cut into quarters, the other plopped inside the star-shape created) in a nest of alfalfa sprouts surrounded by ‘waves’ of smoked salmon. Looks very pretty, I’ll take a picture as soon as I remember to. The nest was my idea, too.
Yesterday we did 70 covers, me, Fabien the new Second de Cuisine and Carole, the stagiaire patissier. It was Chef’s day off (he chooses carefully) and I’m proud to have gotten through it without forgetting or f-ing up anything. The waiters, on the other hand, were all over the place – especially when the group of 13 from Radio France (who should have sat down to eat at 2030) announced that they were going to be eating outside, necessitating 20 minutes of table and cutlery moving. A-holes.

This is the Carte we’re serving at the moment. The quails eggs and smoked salmon are only on the lunchtime menu – three courses for €19, top value.