The stew was pretty flavourful, with a variety of ingredients such as carrots, potatoes, and mushrooms. There was also a distinctive flavour of truffle with the addition of truffle oil to the stew. The chicken leg was tender and the meat separated from the bone easily.

The stew was accompanied by a croissant with melted cheese. Perhaps we had waited too long before digging into the croissant, as we found the croissant to be a bit hard. However, that was remedied by dipping the croissant into the stew, as the flakey layers of pastry easily soaked up the gravy. The melted cheese added a nice nuttiness too.

But perhaps, they could have been a tad more generous with the amount of gravy.