The dinner at William Francot was an enjoyable experience overall with fantastic technique and layered flavors, with some great highlights, but other dishes that were only appreciated, but didn’t live. One of the highlights was their version of oeuf en meurette with the sauce as rich as you could ever hope for. I also thought the escargot dish was incredibly playful with a garden theme and incredibly flavorful, undoubtedly the best escargot dish I’ve ever had (airtight I’ve probably only had it no more than 10 times previously). The caviar dish with the pike (well prepared), with the truffle butter was just a bit of putting in color (grey), although generally tasty (butter and caviar). The biggest miss was the pigeon dish because of the pigeon…it was quite gamey, which you wouldn’t notice much at all with ask if the other ingredients (a fantastic offal and incredibly rich and layered seasoning in the sauce, the brightness of the celery tortellini), but the dish would have been more enjoyable with just about any other protein than the pigeon. We had a nice bottle of Volnay for dinner but we were all so winded out at that point that we didn’t even finish it (rate for us the). Again, it was a very interesting experience with same amazing dishes and flavors, but just not quite my cup of tea overall.