And the person responsible for it is Moka, who cooked us moules mariniere, but without cream, her way, just wine and seafood juice. Before she cooked we visited a very well supplied fish shop, which made me want to eat nearly everything.

We’ve bought a massive bag of moules and some prawns for Orson, then visited a cheese shop. Exceptionally good service and a cheese selection we can only dream of in the UK.

Moka cooked the moules in 2 pans, lots of shallots, lots of parsley, we had a bottle of champagne with them and the baguette and it took us quite a while to finish the lot, but we battled on and succeeded.

And then Moka brought the cheeses out, including this super light and creamy number with truffles (she a trufflefile too, which is very promising for the times I get to cook for her!), a bottle of red was had alongside. We sat by the table for over 2 hours, eating, drinking, talking, laughing and having the best time, while the kids played on the floor with a train set.

I loved every minute of it and returned the next day to the cheese shop to take some home.

11 out of 10. And a standing ovation.