Nice place, great service, tasty food.
Exterior
Entrance
The bar
Table setting
Nice sitting area.
Had to shoot quickly without flash
His starter: Ballotine De Coquelet Au Crabe & Gambas. Pan-fried boneless
baby chicken filled with crab, king prawn & fresh herb mousse,
presented on samphire, finished with langoustine sauce.
My starter: Foie Gras & Sa Brioche. Three pieces of brioche,
diced apple, and foie gras.
His main: Beef fillet steak with blue cheese.
The blue cheese is bursting when you cut the fillet steak.
My main: Duo De Chevreuil. Shredded venison shoulder in puff pastry and venison
loin with potato and vegs. This is tasty but I prefer
venison at White Hart, Oldham.
Duo De Chevreuil. Shredded venison shoulder in puff pastry and venison loin with potato and vegs.
Olivier Troalen, the head chef, has published a book.
Assiette Gourmande. Five mini sweets: cheese cake, ice cream on brandy basket,
sticky toffee pudding, Opera cake, choc cake.
First time I tried Opera cake, the layered square one.
Panier De Glaces Maison. Brandy snap basket filled with ice cream.
Panier De Glaces Maison. Brandy snap basket filled with ice cream.
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