A well-regarded chef with several establishments, each different.
The blessedly brief lunch menu offered certain items, either with or without scallops or chicken: small portions of well-prepared and beautifully presented vegetables. And a dessert.
Drunk with a Collioure white, very floral. The coffee came in bathtubs. Sim One's plate had cheese-flavored ice cream and magenta clovers. One of our best meals so far.