A jolly good egg

Country Life Every Week - - Mini-break Travel -

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.

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