Botanique was a good recommendation Ppois, thanks.
Good wine list, very technically correct and delicious food.
I had a terrific pigeon with a really first class sauce, perfect cuisson on the crown which had been roasted with smoky herbs, legs kind of confit separately.
Something strange about the lighting or the way the tables are laid out though ..
Its not exactly a secret that the ratio is a lot higher than the version in the Patricia Wells cookbook. 4:1:1 gives a delicious purée which does not taste like the version at LAtelier, at least in London.
500 potato, 250 butter, 250 milk was a bit thick and too buttery, so I put more milk in and fractionally less butter in the final version. I used a ricer which did require a tamis after to get a good texture. With a leg of lamb and some disappointing Haut Brion.
But, in a home environment, I prefer a less rich purée that I can eat a lot more of. If it is course number 6 its a different story of course.