Perfect family celebration
The success of this family evening was down to the doubts concerning the effect of the restaurant being between one chef leaving and his successor arriving being completely dispelled by the high level of fine-dining cuisine produced by the kitchen and the friendliness and expertise of the front of house staff, especially the sommelier, Sergio, who was not only a fund of information about the wines in the flight accompanying the tasting menu but also willing, amongst a number of other highlights, to demonstrate the difference between top New Zealand pinot noir and top Côte d’Or red Burgundy. The snack was a better gougère than most, and the amuse-bouche notable for the delicious creamy onion sauce. There was then something of a hiatus before the next course arrived, although thereafter the pace of service to our round table of nine was perfect. Lovely Scottish scallops accompanied by cauliflower purée, fresh apple and topped with a delightful coriander and cumin velouté were followed by an excellent rabbit terrine with its backing of black pudding, prunes and a clever crispy rabbit bon-bon. Then came tender duck breast, honey roasted but without the honey dominating, endive tarte fine, artichoke purée and a slightly peppery sauce giving an extra element. The very generous cheese course comprised local and French varieties, all in exemplary condition, taking us to the desserts which were a delightful deconstructed lemon meringue pie with a tangy basil sorbet and orange “salad”, and crème frâiche partnering a pleasantly mouthfilling salted caramel fondant sparked by a cider sorbet. Altogether a most praiseworthy evening much enjoyed by the whole family.