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Courgette

James Mussillon bucks the casual trend with his commitment to fine dining in all its damask-draped, soft-furnished glory. As competitors are busily simplifying their plates, menu selection at Courgette is not a straightforward affair. It is not immediately apparent that fresh peanut butter and port currant jelly would offer the perfect foil for seared foie gras boudin and spatchcock breast. And it’s a challenge to grasp the pairing of lobster ravioli and pan-fried John Dory with curried duck egg and tomato, saffron and caper salsa. For the less cerebrally inclined, place your trust in peppered Guinness beef cheek pie, creamed garlic spinach and red wine jus. And a Belgian chocolate fondant cut by fresh raspberries is a no-brainer. With a wine list of depth and class not matched elsewhere in the region, it’s no surprise Courgette remains popular for a special date or corporate outing.