The perfectly cooked A5 Omi wagyu sits in a beautifully piped ring of pea purée, then topped with the rich beef jus. The meat is so tender, it threatens to fall apart when bite into. Served with bed of tiny peas with pickled shallots and mushrooms, it was a dream combination. Not forgetting the lovely sweetbreads confit in duck fat that almost stole the show from the beef.

The bright red robe Pigeoulet Vin de Pays de Vaucluse 2016 which with the beef had a deep, vibrant red fruit flavor, with good length and concentration and a hint of spice on the finish. Elegant and classy blend.