are some cakes created better than others? is it just, four cakes good, two cakes bad (well, ok, less good)? if a dainty little cake sat next to a homely lamington cream sponge, i know which one i’d pick.

but there were no lamingtons on offer at la renaissance patisserie francaise, so friday lunchtime, after sharing a boeuf, leek and mushroom pie with the baby, and after she discovered how to suck lemonade and peach sirop though a straw, i picked out monsieur coupe cézanne from the display case.

he was: moist, alcohol-soaked sponge cake, mousse — chesnut mousse?, surprise chunks of marron glacé, cream, cream, cream, chocolate and pistachios, all sitting in a crisp, dark chocolate cup. he was délicieux.

but the thing is, now i also have lamingtons! [more to come on this matter…]