A jolly good egg
The tasting menu at Les Sources’s twomichelin-star restaurant, La Grand’vigne, is truly unmissable. Dishes such as langoustine tartare with caviar are predictably mouthwatering, but a humble egg is the star. Chef Nicolas Masse varies the other morsels on offer, but his signature dish, oeuf de ferme (right), remains a constant. What one man can do with such a basic ingredient is, quite frankly, incroyable.