Suckling pig with pears, chanterelle mushrooms, white bean puree and honey. This was my last savoury course and man, it was just excellent: the meat cooked just to the line between toothsome and melting with skin crisped to perfection. And there wasn’t a superfluous thing on the plate. By the way, this seems to be another dish that originally featured figs (that’s what’s listed on their website) but it’s hard for me to imagine that iteration being better—the pear complements the pork and doesn’t compete with it.