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The amuse bouche at Odette was less of a tease and more like a warm hug. After nibbling on a trio of snacks to kick us off, gougère with comte cheese, a delicate smoked aubergine tartlette and house-cured sardine cradled in a crisp shell, two tea cups arrived halfway filled with cep sabayon. Then, our waiter, holding a tea press, poured the mushroom consommé tea into each cup until full. It had the perfect amount of salt, savoury bite, herbs and creaminess. A comforting and delicious way to start us off. Accompanying the mushroom tea were two small half pieces of fried brioche which came already buttered.