Our waitress, Fidelma, is a star, nonchalantly recommending the likes of mi-cuit (half- or semi-cooked) Glenarm salmon, or a splendidly kitsch and perfectly executed beef Wellington.
And, back at Bien Cuit in New York, baker and co-owner Zachary Golper has introduced an orange-bergamot tart with a delicate pastry shell lined in rosemary-chocolate ganache.