At Cote they called it a French breakfast. It looked remarkably like an English breakfast. There was scrambled eggs – two of them – plus bacon and mushroom. There was also black pudding, though they called it boudin noir, a French blood sausage. The bread was different, though. Instead of fried bread or (my preference) wholewheat toast, there was brioche, whose sweetness was not unpleasant alongside the fried stuff.