A nice feature at LLa Folie is that you can make up your own four or five course tasting menu from anything on the à la carte. I started with home-made tomato soup with a central stuffed tomato that had good intensity and fresh flavour (14/20). This was followed by good seared ahi tuna with a sherry vinaigrette, asparagus and haricots verts (14/20). Less good was the “line cauht king salmon” (sic), which was cooked for too long and had an utterly inedible fennel sorbet with it (11/20). The quail and squab were roasted and stuffed with wild mushrooms, wrapped up in overcooked “potato strings”(13/20). Service was pleasant and relaxed, while the wine list was lengthy but expensive.