Superb again. There were multiple amuse -bouches, including a spectacular one of a sea urchin hollowed out and halved, in which was a little broth of seafood – the spikes of the urchin were a very pretty way to display this. My starter of scallops was stunning, as was my wife's main course salt cod. I perhaps ordered poorly with my main course pork dish, which was rather fatty, though no doubt exactly as it was supposed to be, and the sauce was excellent.
The passion fruit soufflé and indeed the chocolate soufflé were as near perfect as I am likely to taste (20/20) while the tuiles with coffee were superb, displayed in a little tuile tray. The macaroons were as light as a cloud. Even the cheeses were very fine, a few French along with a number of local cheeses. The Vega Sicilia Unico is no longer a bargain, and we ordered Mas La Plana given that there was no Alion on the wine list, only to discover later in conversation with the sommelier that he actually had some Alion that he kept to one side: next time, order the Alion! Maybe not quite up there with Michel Guerard et al, but still a fabulous meal.