An invitation to Bruno Oger’s 2 Michelin abode in the Cote d’Azur threw up so many questions. Can a kitchen that has held their double star accolade since 2005 still be relevant? Is it going to be a mindless deluge of fatty butter laden sauces and expensive game meats?  After all, I’ve been burnt too many times to count: visiting long standing Michelin starred kitchens (where chef’s hats almost graze water sprinklers) that were solacklustre in experience that my memory refused to grasp on to a single inkling of a dish. I shall not name names but sometimes dining at these bastions, is akin to running an endurance race. However, fatigued and