I continue to appreciate very much the cuisine at L'Astrance. It's a restaurant that is better than the average three-star in France, in my assessment. There are so many things I could say about the cuisine, but, in the interests of time, I'll just provide an outline of a recent meal there.
Drank: Jacques Selosse Brut.
-- Shotglass of cauliflower, flat parsley puree, with pimento foam
-- Crab/avocado ravioli (on this occasion without the accompanying shotglass)
-- Foie gras and button mushroom millefeuille, with verjus (a particularly good dish)
-- Scallops with cereal; butter and orange sauce
-- Mussels with green curry, lime and basil
-- Bass with an oyster, softened leek, flat parsley puree (a particularly good dish)
-- Salmon confit with parsley puree and a red vegetable and endive (the salmon confit is also a particularly good dish; its accompaniments have evolved over time)
-- Toast/bread soup (a bit of nostalgia)
-- Veal with celeryroot puree and celery; cheese sauce
-- Hare with parmesan sauce
-- Pimento sorbet
-- Various desserts