So, FINALLY got a table last night, last person in London to visit, only after a bit of foot stomping with the front of house...
Bloomin' loved it. Great wine choices, red (for once) served coolish, rillettes were velvety (could have had more of a kick?), ventreche very generous, smoked eel and remoulade was just how I'd been imagining all day (though remoulade maybe a teensy tinsy bit too mustardy), caponata with goat curd not something I'd normally order but a revelation, efficiently in and out in an hour for the ballet..
The only thing was the duck scratchings. EVERYONE has mentioned these, I've been fantastising for yonks. Now, I know a duck is slightly smaller than a pig, and you're unlikely therefore to get big strips. But these were just little pellets and kinda tricky to eat, especially when you're sharing them with someone. They tasted delicious...but I just wanted to know whether this is how they normally serve them, or whether I'd been unlucky and got the debris from the bottom of the bowl. In which case, I can try again.
This is obviously a question of HUGE importance ;)